Pumpkins and apples go hand in hand in October and are ideal ingredients for autumnal baking. Combined together they create devilishly good muffins, just in time for a tasty Halloween treat, if you’re expecting your doorbell to ring on the 31st.
The apples give the muffins a delicious crunchy texture and the pumpkin combined with the cinnamon and ginger spice make the muffins taste really warming. Each mouthful is a reminder of all my favourite autumnal flavours. Not only are they easy to whisk up but they’re also a great way to use up apples if you’re faced with a glut.
2 1/2 cups of self raising four
2 cups of rich soft brown sugar
1 tsp. of ground cinnamon
1 tsp. of ground ginger
1 tsp. baking powder
2 apples, cored and chopped into small chunks
1 425g tin of Libby’s pumpkin pure
1/4 cup of milk
The Baking Bit…
1. Pre- heat the oven to 180c and prepare 14 muffin cases. If you’re using paper cases grease with a little butter.
2. Sift the flour into a bowl and mix in the sugar, cinnamon, ginger and baking powder.
3. Then add in both eggs, one at a time and then add in the pumpkin pure. Fold all the ingredients together and then fold in the chopped apple pieces. Finally mix in the milk.
4. Spoon a generous amount of muffin mixture into each case right up to the top. Bake at 180C for 30 – 35 minutes. If you can resist, leave to cool before devouring!