Sweet, moist and nutritious muffins made with fresh (or canned!) pumpkin and homemade pumpkin spice
Preheat the oven to 190C/375F/Gas 5
Line a muffin tray with paper or silicone muffin cases
Mix together all the dry ingredients in a large bowl
Whilst the egg in a jug, then all the other wet ingredients and combine well
Pour the wet ingredients into the dry, and gently but quickly fold both together until they are well combined and no dry ingredients are left.
Using a soup spoon, divide the batter between the muffin cases
Bake for 2- to 25 minutes, or until they are golden brown and spring back when pressed on top
Remove from the muffin tin and let stand on a cooling rack.
Drizzle each muffin top with a teaspoon of maple syrup to glaze and leave to cool.
Please enjoy my recipe! Jane | hedgecombers.com