Ingredients
- 225 g Plain flour
- 2 tsp baking powder
-
1 tbsp
Cinnamon
(ground)
Alternative: Pumpkin spice mix
- 100 g Caster sugar
-
50 g
Light brown sugar (soft)
Alternative: Brown sugar
- 200 g Pumpkin purée (canned)
-
2 piece
Eggs
(large)
Alternative: Silken tofu
-
125 g
Butter
(slightly salted, melted)
Alternative: vegan butter
Instructions
-
Heat oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.
-
In a large bowl, whisk together plain flour, baking powder, ground cinnamon and both sugars, breaking up any brown sugar lumps.
-
In a jug, whisk pumpkin purée with eggs, then whisk in the melted butter. Pour wet mix into the dry ingredients and whisk 1-2 minutes just until combined.
-
Divide batter evenly between the muffin cases.
-
Bake until golden and a skewer inserted comes out clean. Transfer to a wire rack to cool completely.
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