Autumn has a smell, and in these muffins it comes from Place des Épices’ organic pumpkin spices, a richly fragrant blend of cinnamon, ginger, nutmeg, mace and cloves folded into a moist pumpkin batter.
Makes 12 · 40 min
Ingredients
- 1 3/4 cups (220 g) flour
- 2 tsp baking powder
- 2 tsp Pumpkin Spices (Place des Épices)
- A pinch of salt
- 1 cup (250 g) pumpkin purée
- 2 eggs
- 3/4 cup (150 g) brown sugar
- 1/2 cup (120 ml) neutral oil
Method
- Whisk 1 3/4 cups (220 g) flour, 2 tsp baking powder, 2 tsp of the pumpkin spices and a pinch of salt.
- In another bowl, whisk 1 cup (250 g) pumpkin purée, 2 eggs, 3/4 cup (150 g) brown sugar and 1/2 cup (120 ml) neutral oil.
- Fold the dry ingredients into the wet ones just until combined, then divide among 12 lined muffin cups.
- Bake at 350°F (180°C) for 20 to 22 minutes, until a toothpick comes out clean.
The star of this recipe: Pumpkin Spices, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
