Spiced Pumpkin Muffins
These muffins will make your kitchen smell amazing! Packed full of autumnal flavours.
Nutrition (per serving)
Ingredients
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Butter150 g
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Light brown sugar0.75 cups (150 g)
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Self-raising flour1.25 cups (150 g)
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Cinnamon2 tsp
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Pumpkin puree (I use the brand Baking Buddy)425 g
Method
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Turn oven onto 180°C.
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Line a 12-cup muffin tin with muffin cases
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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.
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Next add in the eggs and combine.
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Next sieve the flour and cinnamon over the mixing bowl and combine with the mixture.
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Add in the pumpkin puree.
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In a little bowl add the demerara sugar and a good sprinkle of cinnamon.
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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.
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Pop into the oven for around 25-30 minutes until cooked through and golden.
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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.
