Pumpkin muffins - not only for halloween!
These little and quite healthy muffin smells of autumn…gnamm!
175g brown sugar
115g molasses (I can’t find molasses, so I used honey)
225g cooked or canned pumpkin
200g all-purpose flour
1 pinch of salt
1 teaspoon baking powder
1 ½ ground cinnamon
1 pinch of grated nutmeg
With an electric mixer, cream the butter until soft, add the sugar and molasses and beat until light and fluffy. Add the egg and pumpkin and stir until well blended.
Sift over the flour, a pinch of salt, baking powder, cinnamon and grated nutmeg. Mix with a spoon until just blended, but do not overmix. Fold the raisins into the pumpkin mixture.
Spoon the batter into the muffin tins, covered with paper liners, filling them two-third full. Bake in preheated oven at 200°C for 12-15 minutes.