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Pumpkin Muffins

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“Slightly unusual sweet muffin recipe - but very tasty! Substitute regular baking powder and salted butter if you prefer. Best type of pumpkin for this is butternut, but the first time I tried it with some leftover from a massive Queensland Blue my dad grew for me, it was still pretty good.”
READY IN:
30mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C (= 355 °F). Grease a 12 muffin-tin pan.
  2. Cream butter and treacle.
  3. Stir in egg.
  4. Blend in pumpkin
  5. Add raisins.
  6. In a second bowl, sift together spices, baking powder and flour.
  7. Combine the two bowls and mix to a batter.
  8. Spoon into 12 muffin tins, bake 15 minutes.

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