These are very scrummy muffins. They have a similar texture to a carrot cake and are just very yummy. Plus I still have LOTS of pumpkin in my house, so I needed to do more baking (like I need an excuse).
187g Plain Flour
1 teaspoon Bicarb of Soda
1 teaspoon Baking Powder
1/2 teaspoon Ground Cinnamon
187g Caster Sugar
175g Vegetable Oil
200g Pumpkin Puree
100g Chocolate Chips
Begin by chopping up your pumpkin into cubes and put into a saucepan with water and leave on a rolling boil until the pumpkin is soft and tender – about 30 minutes depending on how big your pumpkin chunks are.
Leave to cool slightly and blend until you have a puree consistency. Now you have your pumpkin puree, you can crack on with making the muffins.
In a bowl mix your dry ingredients together (flour, bicarb of soda, baking powder and cinnamon). In a separate bowl mix together your beaten eggs with the sugar then stir in the pumpkin puree and oil.
Add your wet ingredients to your dry ingredients and mix well to combine altogether. Don’t worry if you have quite a runny mixture – it’s quite normal. For ease, I transfer the muffin mixture into a measuring jug and then pour into the muffin cases.
Bake on 200°C/400°F/Gas Mark 6 for 20 minutes until cooked through.
Leave to cool and then eat up. These will be perfect for any halloween party you might be having. Enjoy!