Pumpkin and walnut muffins

250 g plain flour
2 tsp baking powder
Half tsp salt
1 tsp ground cinnamon
110 g sugar
60 g chopped walnuts
2 eggs, beaten
50 g butter, melted
175 ml milk
250 ml steamed and sieved pumpkin

Preheat the oven to 200°C. Line a 12-hole muffin tin with paper cases.

Sift the flour, baking powder, salt and spice into a large mixing bowl and stir in the sugar and walnuts. Whisk together the eggs, butter, milk and pumpkin. Add the dry ingredients and mix for no more than 10 seconds until the flour is just moistened. It will be lumpy but that’s as it should be. Fill the muffin cups two-thirds full, then bake for about 20 minutes until well-risen and firm. Transfer to a rack to cool.

If you want to frost them, mix half a tub of cream cheese with two tablespoons of sifted icing sugar and a little milk, then spread a little on each muffin. Decorate with the walnut halves and serve. (Makes 12 muffins)