Pumpkin Muffins – Respect Food
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Pumpkin Muffins

Here is a recipe for one of the most delicious ways to use your pumpkin.

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30 Min.
Easy
Leftovers

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

Method

Heat the oven to 200C/180C fan/gas Line a 12-hole muffin pan 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.

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

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

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