Pumpkin muffins

Makes 6 large muffins

  • 1 Jumbo muffin tin
  • 220g flour
  • 250g sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves
  • 245g pureed pumpkin (fresh or from a can)
  • 1 tbsp plain soya yogurt
  • 115ml soya milk
  • 115ml vegetable oil
  • 2 tbsp molasses

Method

  1. Preheat oven to 200C/400F/Gas Mark 6.
  2. Grease muffin tins with vegetable shortening or spray on oil.
  3. Sift together all the dry ingredients.
  4. In a separate bowl, wisk together the wet ingredients.
  5. Pour wet into dry and combine.
  6. Fill muffin tins 2/3 of the way. Bake for 25-30 minutes, until a toothpick inserted in the centre comes out clean.