Pumpkin Muffins
12
15 min
15 min
Ingredients
- 225g plain flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 100g castor sugar
- 50g soft light brown sugar
- 200g pumpkin puree
- 2 large eggs
- 125g slightly melted I Can’t Believe It’s Not Butter
Method
- Heat the oven to 200C. 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.
- Whisk the puree and eggs together in a bowl, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with a whisk until just combined.
- 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.
