Ah, what could be better than some delicious, autumn-like muffins on a rainy day? Exactly:time to bake! Completely autumn-themed, we now have a recipe for tasty cinnamon-pumpkin muffins – delicious as a snack, but also very tasty as a grab-and-go breakfast…
– cooking spray
– 185 grams of flour
– one and a half teaspoons baking powder
– a teaspoon of cinnamon powder
– half a teaspoon of ground ginger
– half a teaspoon of salt
– a quarter teaspoon ground nutmeg
– 200 grams of brown sugar
– 250 grams canned pumpkin
– 100 grams of table sugar (with a little extra for the topping)
– 120 milliliters of vegetable oil
– 2 large eggs
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1. Preheat your oven to 180 degrees Celsius. Spray a muffin tin with baking spray or line with baking paper.
2. Mix the flour, baking powder, cinnamon, ginger, salt and nutmeg in a medium bowl with a whisk.
3. In a separate bowl, combine the brown sugar, pumpkin, sugar, vegetable oil and eggs and blend until smooth. Add the flour mixture and mix everything together until everything is evenly distributed.
4. Divide the batter over the muffin tin. Sprinkle the batter with table sugar and bake the muffins until you can remove a clean toothpick. That takes about 22 to 25 minutes. You can eat the muffins warm or at room temperature – enjoy!
