Pumpkin Muffins


125g Cooked Pumpkin (peel and seeds removed)
225g Caster Sugar
150ml Sunflower or Vegetable Oil
2 Eggs
225g Self Raising Flour
75g Chopped Walnuts or Pecans
150ml Soured Cream or Crème Fraiche
Pinch of Salt
Half Teaspoon Cinnamon
Quarter Teaspoon Ground Ginger
One Teaspoon Bicarbonate of Soda
One Vanilla Pod


Preheat the oven to gas mark 4 or 180C. In a large bowl mix together the sifted flour, ginger, cinnamon, salt, vanilla (scrape out the seeds) and the bicarbonate of soda. Mix well.
Pour the oil into a separate bowl and add the soured cream, eggs and sugar. Beat well until smooth, add the pumpkin and mix or blend.
Pour this into the flour mixture, add the chopped nuts and stir well.
Put into muffin tins or greased cases and bake until firm and risen.
Once cooled, sprinkle the muffins with vanilla sugar or top with frosting.