sweet spicy pumpkin muffinsrating:
From Alison Holst's Marvelous Muffins
2 cups (250g) self raising flour
1 ½ cups (300g) brown sugar
½ tsp baking soda
1 tsp cinnamon
½ tsp grated nutmeg
½ tsp ground ginger
¼ tsp ground cloves
1 cup (240g) cooked, mashed pumpkin (I steamed mine)
Pre-heat the oven to 200C
Measure the first 7 (dry) ingredients into a large bowl. Toss with a fork to combine thoroughly.
In another container, warm the butter until melted, add the eggs and beat well. Stir in the mashed pumpkin.
Add to the dry mixture and fold together without over-mixing.
Spray 12 medium muffin pans with non stick spray. Put about ¼ cup of the mixture in each muffin cup.
Bake for 15-18 mins until golden brown and they spring back when pressed in centre.