We regularly have a coeliac trick or treater visiting us the last few years, so I always make a gluten free treat. This year I have made Pumpkin Muffins, using gluten free self raising flour rather than self raising flour, and the scrapings from inside a couple of pumpkins we've carved.
Any leftover muffins will be used for grab & go breakfasts, in lunchboxes, or snacks next week.
Makes 12
125ml vegetable or light olive oil
2 large free range eggs
250g pumpkin puree
100-150g sugar
100g mixed dried fruit
2 tsp pumpkin spice (or 1 tsp cinnamon + 1 tsp ginger)
250g self raising flour
1 tsp baking powder
Make pumpkin purée by simmering 250g of pumpkin in water for 15 minutes. Drain and liquidise.
In a mixing bowl, whisk the eggs into the oil, followed by the cooled pumpkin purée, sugar, dried fruit, spices and baking powder. Mix well then stir in the self raising flour. This is a quite a wet mixture, so unlike other muffin recipes don't be afraid to mix the flour in thoroughly, as the muffins still rise well having done this.
Divide into 12 muffin cases. Bake at 200C for 15 minutes, until a metal sewer comes out of the central muffins clean.
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