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
Nutrition: Per serving
- kcal 219
- fat 10g
- saturates 6g
- carbs 28g
- sugars 13g
- fibre 2g
- protein 4g
Method
- Step 1:
- Heat the oven to 200C/180C fan/gas 6. 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.
