Spiced Pumpkin Muffins

After David put the challenge out to create something delicious with his beautifully but unfortunately bland pumpkins, I decided to make these spiced muffins. The original recipe that I used included sourdough discard (and you can find it here), so I have adapted that recipe below if you are not a sourdough baker. I am pretty heavy-handed with the spices, so feel free to adjust it to your taste.

I can confirm that the muffins were scrumptious, even with lacklustre pumpkin!

- Hanna, Plot 18

Ingredients

  Dry Ingredients

• 1 cup flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon sea salt

• 1 teaspoon cinnamon

• 1 teaspoon nutmeg

• ½ teaspoon cloves

• ½ cup brown sugar

Wet Ingredients

• ⅓ cup milk

• 1 cup pumpkin purée (258g)

• 2 eggs

• ⅓ cup maple syrup

• ¼ cup rice bran oil (or whatever you have on hand)

Optional toppings

• rolled oats

Method

• Preheat the oven to 180 degrees and grease a 12 cup muffin tin.

• In a medium size bowl, mix together the dry ingredients including flour, baking soda, baking powder, sea salt, brown sugar and spices.

• In a separate large bowl, mix the wet ingredients until combined.

• Gently fold the dry ingredients into the wet and mix until everything is just combined.

• Portion out the mix into the muffin tray.

• Sprinkle each muffin with oats and bake at 180 degrees for 20 minutes or until a toothpick comes out clean.