Pumpkin and Butternut Squash Spiced Muffins.
These pumpkin muffins combine the cosy flavours of autumn with the added richness and health benefits of the Governor's high phenolic olive oil.
The natural antioxidants in olive oil add a spiciness that complements the pumpkin and warm spices, making these muffins as nourishing as they are delicious. Using olive oil instead of butter also helps to keep them super moist.
Ingredients
230g all-purpose flour
2 large eggs
270g pumpkin/butternut squash puree
250g golden granulated sugar
60ml Greek yoghurt (or milk)
1 tsp baking powder
3 tsp pumpkin spice mix
1/2 tsp salt
120ml of the Governor's extra virgin olive oil
Method
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Preheat the oven to 190c, Gas mark 5
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Place the flour, baking powder, spices and salt into a large bowl and stir to combine.
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Place the eggs in another bowl, add the sugar and whisk togeather. Add the puree and whisk until combined then add the oil and whisk again.
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Gradually add the wet ingredients to the dry ingredients and use a spatula to fold everything together gently, don’t overmix.
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Fill 12 muffin paper liners about ¾ full.
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Bake for 18-20 minutes, until a toothpick comes out clean.
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Leave to cool, then enjoy.
