Pumpkin Muffins

Cooking time: 25mins

SERVES: 12

Ingredients

225g plain flour

2 tsp baking powder

1 tbsp ground cinnamon (or 2 tsp pumpkin spice)

100g caster sugar

50g soft light brown sugar

200g pumpkin purée (from a can or homemade)

2 large eggs

125g butter (melted)

Method

Heat your oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.

Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.

Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely.

Feel free to decorate your muffins however you like. These will keep for three days in an airtight container.