Pumpkin Spice Muffins
These pumpkin spice muffins are beautifully moist, and perfect for serving with coffee in the mornings or as a mid-afternoon snack.
Ingredients
- 440 g plain flour spelt flour is also nice
- 1 tsp bicarbonate of soda
- 350 g pumpkin purée choose 100% natural pumpkin
- 100 g apple purée
- 300 g dark muscovado sugar dark brown sugar would also work well
- 1 tsp vanilla extract I like Nielsen Massey
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 354 ml sunflower oil
- Pinch fine sea salt
- 200 g chocolate chips optional
- 2 large eggs
Instructions
- Preheat your oven to 350F / 180C and line a 12-hole muffin tray with cases.
- In a large bowl, sift the flour, cinnamon, and baking soda, then add the salt. Stir to combine.
- In another large bowl, beat the eggs, sugar, pumpkin purée, apple purée and sunflower oil together.
- Add the dry ingredients to the wet ingredients, and using a spatula, fold the mixture gently until everything is combined and there are no pockets of flour left.
- If you want to add chocolate chips, throw in 200g now and mix again.
- Bake for about 20-25 minutes until the muffins are golden brown and the tops have cracked slightly.
- Cool for 10 minutes in the muffin tray before removing to cool completely on a wire rack.
Notes
If you don't have apple purée to hand, you can up the pumpkin purée to 450g instead.