Pumpkin Muffins

Slightly unusual sweet muffin recipe - but very tasty! Substitute regular baking powder and salted butter if you prefer. Best type of pumpkin for this is butternut, but the first time I tried it with some leftover from a massive Queensland Blue my dad grew for me, it was still pretty good.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 4  tablespoons unsalted butter
• 1⁄3 cup treacle
• 1  egg, beaten
• 3⁄4 cup pumpkin, cooked and pureed
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• 3  teaspoons  sodium-free baking powder
• 1 1⁄2 cups plain flour
• 1⁄2 cup raisins

Directions

1. Preheat oven to 180°C (= 355 °F). Grease a 12 muffin-tin pan.
2. Cream butter and treacle.
3. Stir in egg.
4. Blend in pumpkin
5. Add raisins.
6. In a second bowl, sift together spices, baking powder and flour.
7. Combine the two bowls and mix to a batter.
8. Spoon into 12 muffin tins, bake 15 minutes.