Autumn Pumpkin Spice Muffins
Autumn has always been my favourite season; in fact, I don’t think I could live in a country that didn’t produce a magnificent autumn.
There’s just something so special about digging out a cosy sweater and taking a long walk to admire the riot of gold and scarlet hues of the changing trees. Coming in from the cold requires hot drinks, and something delicious to eat, and these delicious spiced muffins are perfect. They are super easy, and literally taste like autumn thanks to the addition of pumpkin, the warming spices and nuts. You can buy pumpkin puree in tins, thanks to our American cousins, but if not available in your supermarket, simply boil prepared cubes of pumpkin or butternut squash until till tender, then blitz in a food processor.
Gemma Simmonite, recipe writer, chef and co-owner of Gastrono-me restaurants in Bury St Edmunds and Cambridge
for the crunchy sugar topping
Preheat oven to 200c, 180c fan or gas mark 5-6
In a large bowl sift the flour, baking powder, bicarbonate of soda, salt, spices and sugar.
In a separate bowl, beat the egg with the fork, add the milk, oil, honey, and pumpkin puree and stir to combine.
Pour all of the liquid mix into the dry ingredients and stir until just combined and there aren’t any flour traces visible. On the last few stirs, add the sultanas. Remember a good muffin mix is a lumpy mix!
Spoon the muffin mixture into the prepared cases, fill over half full to ensure a well risen and full muffin.
Bake for 18-20 minutes or until the tops spring back, or a toothpick comes out clean.