oil for greasing or muffin liners
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp pumpkin pie spice
1/8 tsp salt
3/4 cup firmly packed brown sugar
2 large eggs
scant 1 cup milk
6 Tbsp melted and cooled butter or sunflower oil
15 oz pumpkin puree
1. Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour, baking powder, pumpkin pie spice, and salt into a large bowl. Stir in the sugar.
2. Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients, pour in the beaten liquid ingredients, and add the pumpkin puree. Stir gently until just combined. Do not overmix.
3. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 17-20 min, until well risen, golden brown and firm to the touch.
4. Let the muffins cool for 5 minutes and then transfer to a wire cooling rack.
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