Pumpkin muffins

• plain flour↗225g g
• baking powder↗2 tsp tsp
• ground cinnamon↗1 tbsp tbsp

  (or 2 tsp pumpkin spice)

• caster sugar↗100g g
• soft light brown sugar↗50g g
• pumpkin purée↗200g g

  (from a can or homemade – see 'goes well with' below)

• eggs↗2 large 2 large
• salted butter↗125g slightly 125g slightly

  melted

Step-by-step instructions

1. 1

   Heat the 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.

2. 2

   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.

3. 3

   Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.