Spiced Pumpkin Muffins

by - https://thebatchlady.com/r/4500/

These muffins will make your kitchen smell amazing! Packed full of autumnal flavours.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Various
Servings
4

Nutrition (per serving)

Calories
585kcal
Fat
31.3g
Sat. Fat
19.5g
Carbs
73.4g
Sugars
40.0g
Fibre
4.5g
Protein
6.1g
Salt
284mg
Ingredients
Serves

Ingredients

  • Butter
    150 g
  • Light brown sugar
    0.75 cups (150 g)
  • Self-raising flour
    1.25 cups (150 g)
  • Cinnamon
    2 tsp
  • Pumpkin puree (I use the brand Baking Buddy)
    425 g

Method

  1. Turn oven onto 180°C.

  2. Line a 12-cup muffin tin with muffin cases

  3. In a large mixing bowl add the sugar and butter. Using an electric whisk or wooden spoon cream the mixture until it is light and fluffy.

  4. Next add in the eggs and combine.

  5. Next sieve the flour and cinnamon over the mixing bowl and combine with the mixture.

  6. Add in the pumpkin puree.

  7. In a little bowl add the demerara sugar and a good sprinkle of cinnamon.

  8. Portion the batter between the 12 muffin cases and sprinkle over a little of the demerara and cinnamon mix over the top of each muffin.

  9. Pop into the oven for around 25-30 minutes until cooked through and golden.

  10. Ready for the freezer
    Once your muffins are cooked, leave them to cool completely before freezing in a labelled reusable freezer bag.

    Ready to eat
    Simply take out the freezer muffin at a time and they should defrost at room temperature in about 30 minutes.

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