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As the trees turn brown, the leaves begin to fall and the weather turns cooler, it’s clear autumn has well and truly arrived. With Starbucks releasing their iconic Pumpkin Spiced Latte, the scent of seasonal candles in the air and Halloween is almost upon us – now is the perfect time to get baking.
One perfect thing to do during the colder months is bake a seasonal treat.
You could opt for the traditional pumpkin pie, try your hand at a Great British Bake Off special or treat the family to an easy pumpkin spiced muffin.
Gemma Simmonite, co-owner at vibrant all-day café Gastrono-me in Bury St Edmunds gave Express.co.uk her perfect pumpkin spiced muffin recipe.
She said: “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.
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“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.”
Packed full of spices, nuts and sultanas, with a crunchy sugar topping these are the perfect seasonal treat – ideal with a cup of tea or coffee.
Follow Gemma’s easy recipe below for the perfect pumpkin spiced muffins.
Pumpkin spice muffin recipe
Makes 10-12 Muffins
- 255g Plain Flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 150g granulated sugar
- 1 large free-range egg
- 100ml semi-skimmed milk
- 45ml honey
- 100g cooked pureed pumpkin
- 90ml vegetable oil
- 50g sultanas
- 50g chopped nuts (reserve a little for topping) – I used pistachios and cashews
Crunchy Sugar Topping
- 2 tablespoons of demerara sugar
- 1 tablespoon of melted butter
- More nuts for sprinkling
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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 to 20 minutes or until the tops spring back, or a toothpick comes out clean.
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