Make this year a bonfire night to remember by serving these little pumpkin muffins, glazed with our very own spiced pumpkin syrup. Pair with mugs of piping hot coffee.
Serves: around 12
Cook time: 25 minutes
Prep time: around 25 minutes
Step 1: Preheat the oven to 190 degrees C, and line a 12-hole muffin tin with paper liners
Step 2 – put the pumpkin chunks in a microwaveable bowl with a teaspoon of water, cover and microwave on high until the pumpkin is very soft and tender (this should take around 10 minutes or so). Leave the bowl to cool for a bit as the contents will be red hot! Mash the pumpkin up with a fork.
Step 3: Put all the ingredients except the pumpkin, syrup and yoghurt into a large bowl, and mix with a wooden spoon or electric beater until you have a smooth batter.
Step 4: Fold in the pumpkin puree, and stir in the yoghurt. Spoon the mixture into the muffin tin, filling each cup no more than 2/3 full. Bake for around 15 to 20 minutes until the muffins are well risen and firm in the middle. A skewer inserted into the thickest part of each one should come out clean with no uncooked cake mixture clinging to it. Leave the muffins in the tin to cool for a few minutes, then turn them out onto a baking rack.
Step 5: While the muffins are still warm, carefully pour one teaspoon of pumpkin syrup over the top of each one, and use a pastry brush to spread it out over the top. Once the muffins are completely cool, put them in an airtight container in the fridge until required.
Step 6: Serve – sparklers optional!
To browse our full range of flavoured sauces, including our new spiced pumpkin flavour, take a look at our website at www.rijo42.co.uk.