Ingredients:

  • 1 (15-ounce/425g) can pumpkin puree (NOT pumpkin pie filling)
  • 2 cups (240g) self-raising flour, sifted

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners, or grease well.
  2. In a large bowl, combine pumpkin puree and sifted self-raising flour.
  3. Stir until just combined. Be careful not to overmix; a few lumps are fine.
  4. Fill each muffin cup about 2/3 full.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.