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Cinnamon and Pumpkin Muffins

These cinnamon-scented muffins are delicious warm from the oven. Serve them with big mugs of coffee or hot chocolate, or with custard for pudding!

Serves 2 to 3

Ingredients

  • 200g diced pumpkin
  • 300g plain flour
  • 3 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • 150g caster sugar
  • 4 tablespoons sunflower oil
  • 2 tablespoons milk
  • 3 eggs
  • 150g natural yoghurt
  • 50g raisins
  • Demerara sugar to sprinkle on top
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Method

  1. Line 12 sections of a deep muffin tin with paper cases. Steam the pumpkin pieces above a saucepan of boiling water for five minutes until just tender.
  2. Put all the dry ingredients (except the Demerara sugar) in a large mixing bowl. Mix the oil, milk and eggs together then add to the dry ingredients along with the yoghurt. Roughly fork the ingredients together.
  3. Add the steamed pumpkin and raisins. Stir until just mixed then spoon into the paper cases. Sprinkle with Demerara sugar and bake in a preheated oven, 200c/gas mark 6 for 15-20 minutes until well risen and golden.
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What do you think?

 
  • NB2
    July 2009

    I like baking recipes that do not use butter. I skipped the demerara sugar as I didn't have any. Also replaced the castor with brown sugar and added 1 tsp of ginger powder. They turned out nice.

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