I've yet to escape off to a pumpkin patch in the countryside this year, but I have managed to break into my stores of pumpkin puree! Oh those imported tins of american goodness!
Here's a quick little recipe for gooey pumpkin muffins. (To make them even more devilish, they're coated in cinnamon!)
Pumpkins and spice make everything nice.
For the Muffins:
1 3/4c flour
2tsp baking powder
1 can pumpkin puree (approx 3/4 cup)
1/2c heavy cream
1/2c brown sugar
1/3c sunflower oil
For the Topping:
4tbsp melted butter
In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder and salt. Set aside.
In a separate large bowl, blend together the pumpkin puree, heavy cream, brown sugar, sunflower oil, egg, and vanilla until creamy.
Stir in your dry mixture until everything is combined.
Evenly spoon your batter into a lightly floured muffin tin and pop into the oven at 180C for approximately 15min (or until your little pokey-stick tells you they are cooked through!)
Cool the muffins for several minutes, then dip each muffin individually into the melted butter. Finally coat your muffins throughly in the sugary cinnamon mixture.
Recipe adapted from here.