Pumpkin muffins

Name: Pumpkin muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 225g plain flour; 2 tsp baking powder; 1 tbsp ground cinnamon(or 2 tsp pumpkin spice); 100g caster sugar; 50g soft light brown sugar; 200g pumpkin purée(from a can or homemade – see 'goes well with' below); 2 large eggs; 125g slightly salted butter,melted

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 12

Cost: $1.93 /serving

Author : Katy Gilhooly

autumn baking easy muffins

Ingredients

Remove All · Remove Spices · Remove Staples

225 grams plain flour2 tsp baking powder1 tbsp ground cinnamon(or 2 tsp pumpkin spice)100 grams caster sugar50 grams soft light brown sugar200 grams pumpkin purée(from a can or homemade – see 'goes well with' below)2 large eggs125 grams slightly salted butter,melted

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Instructions

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Step 1

Heat the oven to 200C/180C fan/gas Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.

Step 2

Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.

Step 3

Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.