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A selection of pumpkin muffins

Pumpkin muffins

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A star rating of 4.6 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal219
fat10g
saturates6g
carbs28g
sugars13g
fibre2g
protein4g
salt0g
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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

  • 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.

Goes well with

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Overall rating

A star rating of 4.6 out of 5.15 ratings
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