Spiced Pumpkin Sultana Muffins

Preparation time: 10 minutes; Baking time: 20-25; Makes: 12 muffins

Ingredients

• 250g (2 cups, 9oz) all-purpose flour
• ½ teaspoon baking soda (bicarbonate of soda)
• 1 teaspoon baking powder
• ½ teaspoon salt 
• 1 teaspoon ground ginger
• ½ teaspoon cinnamon powder
• ½ teaspoon ground nutmeg or cardamon 
• 100g (½ cup) caster sugar or fine granulated sugar
• ¾ cup sultanas (golden raisins)
• 120ml (½ cup) vegetable oil or melted butter if you prefer 
• 2 large eggs
• 1 cup pumpkin purée 
• 2 tablespoons turbinado or coarse grained sugar
• 1 teaspoon cinnamon, extra

Instructions

1. Preheat the oven to 360ºF (180ºC) convection; 375ºF (190°C) regular setting ten minutes before using. Line a 12-hole muffin pan (tin) with muffin cases. Whisk or sift the flour, baking soda (bicarbonate of soda), baking powder, salt, ginger, cinnamon, nutmeg (or cardamon) and sugar, into a large bowl.  Stir in the sultanas and make a well in the centre.
2. Whisk the oil and eggs. Add the oil-egg mixture into the well, then the pumpkin puree. Mix gently until just combined (do not  over-mix). Spoon the mixture evenly into the prepared muffin cases. Mix the turbinado sugar with the extra cinnamon and sprinkle over the muffins. Bake 20-25 minutes or until golden and a toothpick inserted in the middle comes out clean. Transfer onto a cooling rack.
3. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked muffins 360ºF (180ºC) convection setting for 25 minutes.

myfavouritepastime.com