So go celebrate the autumn with some freshly made pumpkin muffins. They are a hit with anyone who likes moist pumpkin muffins or bread.
1 cup pureed pumpkin
4 tablespoons unsalted butter
3/4 cup spelt flour (or whole wheat)
1/3 cup raw cane sugar
1 large egg, beaten
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon allspice
3 tablespoons Greek yogurt
1 teaspoon cinnamon
Beat the butter and sugar for a couple of minutes until light and fluffy. Add the egg, flour, baking powder, baking soda, all spice, yogurt, pumpkin and half of your cinnamon. Stir together until well incorporated.
Fill the muffin cups about half full and bake for about 20-25 minutes. Remove from oven and from the muffin tin. Melt a little butter and brush the top of the muffins. Then sprinkle with remaining cinnamon (with some sugar) for some sweetness and crunch.
These are best warm from the oven, but will keep a couple of days (if not eaten) in an air tight container.