Herbed Pumpkin Muffins

Herbed Pumpkin Muffins

I find muffins so handy to have in the freezer and always like to have a few different kinds to mix them up. Needless to say I’ve tried lots of different ones! These are super easy and tasty, great to get in to the fall spirit.

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups grated cheddar cheese
1 1/2 tsp cumin
1 tsp oregano
1 egg
1 cup milk
1 cup canned pumpkin (not pie filling!)

Mix the first six ingredients together in a large bowl. In another bowl mix together the egg, milk and pumpkin. Mix the wet ingredients in to the dry, without mixing too much – it shouldn’t be smooth. Spray a muffin tin – makes either 24 mini muffins or 12 regular muffins. Bake at 430 F or 220 C for 9-14 minutes until golden brown and the centres spring back when touched.