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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eggs3 (150 g)
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Self-raising flour1.25 cups (150 g)
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Cinnamon1 tsp
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Pumpkin puree (I use the brand Baking Buddy)0.5 tins
Sugar crunch topping
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cinnamon1 tsp
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demerara sugar2 tbsp
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 the 1 tsp of cinnamon and mix.
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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.
Will these freeze?
yes they will freeze no problem
These are delicious, new favourite muffin. Added some pumpkin seeds to the top too.
yum! glad you love them
Can I use wholemeal flour instead?
Yes that should work fine, they may be slightly more firm but they will still taste delicious!
Lovely recipe. Real autumn flavours. Only thing I changed was using homemade pumpkin spice rather than cinnamon. x
Thank you! ooo lovely, what a nice idea x
What size is your can of pumpkin please. Am in Canada so trying to match the proper quantity for the recipe Thanks.
it is 400g, hope that helps! 🙂