We grew a heap of pumpkins this year as I use them for forest school usually, for Montessori activities, for the mud kitchen etc but with the current circumstances, Forest school was cancelled this year for the Halloween special….
So we have been thinking of ways of using pumpkins!! Luckily our Piglets LOVE them and have eaten a good few of them!!
But we have also made pumpkin muffins and the kids loved them!!!
- 225g plain flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
- 100g caster sugar
- 50g soft light brown sugar
- 200g pumpkin purée (from a can or homemade – see ‘goes well with’ below)
- 2 large eggs
- 125g slightly salted butter, melted
Method
- STEP 1Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
- STEP 2Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
- STEP 3Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.
We added dark chocolate chips for added yum!! And also tried a few with cream cheese icing like you would use on a carrot cake!! Yum!!!!
Tyddyn Bryn 