Pumpkin Muffins
These healthy and yummy pumpkin muffins are perfect as a snack or for morning breakfast
Ingredients
- 85 g butter - soft to touch
- 100 g cake flour/plain flour
- 1/2 tsp baking powder
- 120 g pumpkin - without skin
- 70 g dry demerara - or use caster sugar
- 1 large egg - lightly beaten
Instructions
- Place pumpkin in steaming bowl cover with cling wrap and steam to soft for about 25 minutes. Then mash it with a fork and leave to cool.
- Line muffin pan with 7 cupcake liners. Preheat oven to 180 deg C.
- Beat butter with sugar until pale and fluffy for about 3 minutes.
- Gradually add beaten egg until well combined and pour in mashed pumpkin, mix well again.
- Sift in flour and baking powder in two portions, fold well with a rubber spatula.
- Pour batter evenly into prepared muffin pan to 3/4 full and top with some raisins and place in the oven middle rack. Bake for about 15-17 minutes or skewer inserted into cake comes out dry.
Notes
Please keep in mind that all oven temperatures and baking time varies
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