Spiced Pumpkin Muffins.

I keep hearing of Pumpkin Spice Lattes on Instagram and I want one! No Starbucks nearby though so today I decided to make do with a normal latte and a spiced pumpkin muffin on the side! If you don’t have access to Pumpkin Spice syrup here is the recipe I bodged together with what I had in my cupboard. (If you do, donations are always gratefully accepted!)

First steam half a small, peeled, de-seeded and diced pumpkin until soft, then mash it. (Or do extra and keep some for another recipe)

Add a teaspoon of lemon juice to 200ml milk (dairy or soya) and leave to stand for five minutes before whisking in an egg, a couple of tablespoons of maple syrup, and 75g melted butter. Then stir in your pumpkin.

Combine 300g flour (for some reason I only had in wholemeal bread flour with added seeds so whatever you’ve got will be fine!), 100g sugar, half a teaspoon sodium bicarbonate, a heaped teaspoon of cinnamon, a grating of nutmeg and a shake of ginger.

Lightly combine the wet and dry ingredients, spoon into greased muffin tins or silicon muffin trays, top with walnuts or pecans and bake for 20 mins at 200c.

Finally, drizzle with more maple syrup and serve warm with a frothy latte, a beam of autumn sunshine and something to wipe your sticky fingers on…

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