Muffins are one of those recipes that I'm never entirely satisfied with. Partly because I insist on baking them with hardly any fat & a lot of wholemeal flour, partly because there are some recipes that I just tweak into infinity (like cornbread & spaghetti squash with mushrooms), always adjusting & altering the recipe a little bit each time. There may come a day when I finally crack it & have the perfect recipe, but not have written anything down anyway!
In the meantime (while I keep tilting at my windmills), this comes pretty close, and I'll be fiddling around with the recipe (replacing the milk with cream cheese). I used cranberries this time, but any dried fruit, chopped pecans, walnuts or plain chocolate chips will work well too.
225g wholemeal flour (I used spelt, but you can use any. You can even use plain flour, which will give you a lighter, fluffier muffin. Not everyone likes chomping on grit!)
200g mashed cooked pumpkin
50ml groundnut or vegetable oil
75g demerara sugar
75g dried cranberries
3 tsp baking powder
1 tsp cinnamon
Preheat oven to 200C/400F. line a muffin tin with paper cups. Mix together egg, pumpkin, oil, milk & sugar. Stir in the spices, cranberries & baking powder. Add the flour & stir until everything is incorporated. Spoon into paper cases & bake 20-25 minutes, or until risen & golden.