Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They’re ideal for Halloween and Bonfire Night, too
Prep:15 mins
Serves 12
225g plain flour2 tsp baking powder1 tbsp ground cinnamon (or 2 tsp pumpkin spice) 100g caster sugar50g soft light brown sugar200g pumpkin purée (from a can or homemade – see ‘goes well with’ below)2 large eggs125g slightly salted butter, melted
STEP 1Heat 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 2Whisk 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 3Bake 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.
