Pumpkin Pie Muffins

Ingredients: (makes 8)

1/2 cup mashed pumpkin

1 egg

1/4 cup cooking oil

1/2 cup brown sugar

1 1/2 tbsp plain yogurt

1/3 tsp ground cinnamon

1/3 tsp ground ginger

1/4 tsp ground nutmeg

1 cup plain flour (sifted)

1/3 tsp Bicarbonate of Soda (sifted)

1/4 tsp baking powder (sifted)

1/4 tsp salt

Pumpkin Seeds (I use sunflower seeds)

Methods:

1. In a large bowl, hand whisk together mashed pumpkin, egg, oil, brown sugar and yogurt until smooth.
2. In a separate bowl add the dry ingredients: flour, salt, bicarbonate of soda, baking powder, cinnamon, ginger and nutmeg.  Stir well with a spatula until all the ingredients are well combined.
3. Fold the flour mixture into the wet mixture, stir to mix until the mixture comes together, but be careful not to overmix.
4. Spoon the mixture into the greased muffin tins (3/4 full) and sprinkle some sunflower seeds on top.
5. Bake in a preheated oven of 180 degrees Celsius for 30 minutes or when a skewer inserted comes out clean.
6. Cool the muffins before removing them from the tins.

Notes:  This Pumpkin Pie Muffins have a soft texture and for those who love spices, this is something which they will enjoy.

This recipe is adapted from The Black Peppercorn