Pumpkin Muffins with 7 Spice Winter Edition
Soft, warmly spiced and perfect with a cup of tea, these pumpkin muffins bring together sweet pumpkin and the cosy flavours of our 7 Spice- Limited Winter edition
Makes: 12 muffins
Prep: 15 minutes
Bake: 20–25 minutes
Ingredients
- 250g pumpkin purée, unsweetened
- 150g light brown sugar
- 100ml neutral oil, such as sunflower oil
- 2 medium eggs
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp PureXtracts 7 Spice- Limited Winter edition
- ¼ tsp salt
- 50g chopped pecans or walnuts (optional)
Method
- Heat the oven to 180°C fan / 200°C conventional / Gas Mark 6. Line a 12-hole muffin tin with paper cases.
- In a large bowl, whisk together the pumpkin purée, brown sugar, oil, eggs and vanilla until smooth.
- In a separate bowl, mix the flour, baking powder, bicarbonate of soda, 7 Spice- Limited Winter edition and salt.
- Add the dry ingredients to the pumpkin mixture and fold together just until combined. Fold in the nuts, if using. Avoid overmixing.
- Divide the mixture between the muffin cases.
- Bake for 20–25 minutes, until risen and a skewer inserted into the centre comes out clean.
- Leave in the tin for 5 minutes, then transfer to a wire rack to cool.
Tip: For extra crunch, sprinkle chopped pecans and a little brown sugar over the muffins before baking.
The 7 Spice- Limited Winter edition combines turmeric, black pepper, ginger, cinnamon, cardamom, clove and nutmeg, with extra ginger, cinnamon and cardamom. The product page recommends adding ⅛–¼ teaspoon to food or drink; this recipe uses 1 teaspoon across 12 muffins.
