25 Jan Pumpkin Muffins
PrintPumpkin Muffins
Autumn in a bite! These spiced pumpkin muffins are sweet, moist and easy to make – no mixer needed. Enjoy them as a snack, dessert or even breakfast!
- Prep Time: 5 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Desserts and Baking
Ingredients
Scale
- 250 g plain flour
- 1 tbsp baking powder
- 2 tsps ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 200 g granulated sugar
- 100 g soft brown sugar
- 120 g melted butter, plus extra for greasing
- 275 g tinned pumpkin purée
- 2 large eggs
- 60 ml milk
- 1 handful pumpkin seeds (optional)
Instructions
- Heat your oven to 180℃/fan 160℃. Grease all 12 cups of your muffin tin with butter (or cooking spray).
- Combine the flour, baking powder, ground cinnamon, ground nutmeg and salt in a large bowl.
- In a separate bowl, whisk the granulated sugar, soft brown sugar and melted butter until smooth. Add the pumpkin purée, eggs and milk and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined – you don’t want to overmix the batter.
- Divide the batter evenly between the muffin cups. Bake for 22 to 25 minutes, or until cooked – you know it’s cooked if you insert a toothpick or knife into the centre and it comes out clean.
- Transfer the muffin tin to a cooling rack and let cool for a couple of hours. You might be tempted to eat them right then and there but I promise you, they taste best after they’ve rested for a couple of hours.
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