As the leaves turn and the air grows crisp, the comforting flavours of autumn beckon. What better way to celebrate this bounty than with a batch of warm, spiced pumpkin muffins?
Ingredients
- 250 ml (1 cup) cooked, mashed pumpkin (Butternut works well as a substitute)
- 500 ml (2 cups) cake flour
- 15 ml (1 tablespoon) baking powder
- 5 ml (1 teaspoon) ground cinnamon
- 2.5 ml (½ teaspoon) ground nutmeg
- 2.5 ml (½ teaspoon) ground ginger
- 1 ml (¼ teaspoon) salt
- 125 ml (½ cup) brown sugar
- 2 large eggs
- 125 ml (½ cup) vegetable oil
- 125 ml (½ cup) milk
- 5 ml (1 teaspoon) vanilla essence
For the topping (optional):
- Coarse sugar for sprinkling
- A pinch of cinnamon
- Pumpkin seeds
Method
- Begin by preheating your oven to 190°C. Line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, sift together the cake flour, baking powder, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar, ensuring there are no lumps.
- In a separate bowl, whisk together the eggs, vegetable oil, milk, vanilla essence, and mashed pumpkin until well combined.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined. Be careful not to overmix, as this can result in tough muffins.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full. For a little extra crunch and sweetness, sprinkle the tops with a mixture of coarse sugar and a pinch of cinnamon.
- Place the muffin tin in the oven and bake for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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