Pumpkin muffins

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
Cook:15 mins
Serves 12
Easy

Nutrition per serving

kcal 219
fat 10g
saturates 6g
carbs 28g
sugars 0g
fibre 2g
protein 4g
salt 0g

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 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.
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.
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.

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