Pumpkin muffins
Prep
15 mins
Cook
15 mins
Servings
12
Difficulty
Medium
These pumpkin muffins are my go to recipe when I want something delicious but don't have much time. The whole thing takes just thirty minutes from start to finish, which means you can have a batch of warm, spiced muffins cooling on the counter before lunch is even over. I love that pumpkin purée is packed with vitamin A, making these treats feel a little bit wholesome despite their indulgent cinnamon flavour. They're simple to throw together with ingredients you likely already have at home, and they're so budget friendly too. Trust me, once you make these, you'll be baking them constantly.
Ella x
Ingredients
- 225 gplain flour
- 2 tspbaking powder
- 1 tbspground cinnamon(or 2 tsp pumpkin spice)
- 100 gcaster sugar
- 50 gsoft light brown sugar
- 200 gpumpkin purée(from a can or homemade – see 'goes well with' below)
- 2 largeeggs
- 125 gslightly salted butter melted
Detail level
Instructions
- 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.
- 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.
- 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.
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