These muffins are just delicious, most muffins are in fact but seeing as it’s almost halloween and Sam bought a tin of pumpkin filling at the supermarket a few months ago I thought I would try something a bit pumpkiny! I adapted my go-to muffin recipe but doubled the quantities to allow for moistness of the pumpkin filling (and lessened the oil and upped the flour slightly) and was actually quite impressed with the outcome! So without further ado I give you Spiced Pumpkin Muffins!
- 16oz sugar
- 4 eggs
- 1 tin of pumpkin filling
- 24oz plain flour
- 2 teaspoons baking powder, 1 teaspoon of salt
- half teaspoon each of nutmeg & cinnamon
- 12oz of sunflower oil (or coconut oil)
- 12oz of chocolate chips
Preheat your oven to 190 degrees Celsius, the recipe makes around 24 muffins so if you’ve got two trays, hurrah! If like me you only have one, and then run out of muffin cases you can make heaps of mini ones, perfect for little hands!
- Put your eggs, sugar, oil & pumpkin filling in a bowl and beat together till all the lumps have gone (you can do it by hand but I used a mixer)
- In a different bowl combine your flour, baking powder, spices and salt and mix together
- Add in bot-by-bit to your ‘wet’ mixture, folding in well as you go.
- Once it’s all combined together add in almost all of the chocolate chips
- Spoon your mixture into the cases 3/4 full and pop in the oven. After 5 minutes carefully sprinkle a few chocolate chips onto the top of each muffin, so they stay on top during cooking!
- In total your muffins need to be in for around 12-15 minutes, I use a toothpick to check the centres to make sure they’re baked.
Serve warm, or cold but always with a mug of hot chocolate! You can definitely taste the pumpkin and the spice but it’s not over the top and is one of your five a day… maybe!