Pumpkin Spice Muffins

It feels like forever since I actually had time to sit down and write down a blog post… mainly due to the fact that our lives have changed a little bit and we are now expecting the arrival of our 2nd daughter (due next month) meaning that I am exhausted by the end of each day and weekends are pretty much about catching my breath. Add to this a very heavy work load including a lot more travel than before, PLUS HIM’s change in employment status (starting up his own bespoke bookbinding business – which means photography free time has been spent on his books and not on food/recipes).

I actually made these muffins in autumn last year and it was my first time using tinned pumpkin (!?!), having found the recipe in a magazine booklet called “Pumpkin everything”.

I have to admit that I was somewhat hesitant using a canned vegetable product – but they were truly delicious and I would happily remake them again! (In fact, I reckon that they would be great as a cake topped with cream cheese icing… Mmmm)

Pumpkin Spice Muffins

1 and half cups white granulated sugar
1 cup brown sugar
1 cup vegetable oil
3 large eggs
1 can pumpkin puree
3/4 cup Greek yoghurt
1 and half teaspoons vanilla extract
3 and half cups of cake flour
1 teaspoon of baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda

  • In a large bowl, beat together both sugars, oil and eggs
  • Add pumpkin, yoghurt and vanilla and beat to combine
  • In a medium bowl, whisk together all the dry ingredients
  • With a mixer on a slow speed, gradually add dry ingredients to sugar mixture and beat until smooth
  • Divide batter amongst greased muffin tin tray
  • Bake for 30min at 180C

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