These lightly spiced moist pumpkin muffins are super delicious! They have that Autumn Christmas feel to them. If you love Cinnamon and Ginger then you will love these little comfort muffins with a hot cuppa.
Pumpkin is very American, and this year you may have guessed I’ve been playing with Pumpkin, with my Pumpkin Pie, Pumpkin Burfi (Fudge), Pumpkin Spice and now these Spiced Pumpkin Muffins.
This is one recipe to hold on to as the muffins come up so light, airy and moist. You could even try it with apple sauce or even mango pulp! ummm maybe that might be next post! 🙂
100g Caster Sugar
300g Pumpkin Puree
40ml Vegetable Oil
2 Tsp Pumpkin Spice
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
250g Plain Flour
In a bowl ( don’t need a mixer for this recipe) add the buttermilk, pumpkin puree sugar and egg and whisk up by hand lightly until all mixed.
Add vegetable oil, pumpkin spice mix, baking powder, baking soda, salt and flour to the bowl.
Whisk until the flour is just incorporated.
Scoop and fill 12 muffin cases
Baked at 170c for 25 minutes until lightly golden brown and baked. Enjoy!
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