This particular recipe is from Scandilicious baking by Signe Johansen, with a few tiny tweaks
Pumpkin, sage and cheese muffins
125g plain flour
20g spelt flakes (you can use oats)
2 tsp sugar (golden caster or brown)
1 tsp baking powder
1/4 tsp bicarbonate of soda
Pinch of salt
1/2 tsp cayenne pepper
3 large sage leaves, finely chopped
140g pumpkin puree
50g plain yoghurt (soya in my case)
25g butter, melted
1 heaped tsp English mustard
50g cheese (jarlsberg, Gouda, cheddar, Parmesan, Gruyere, mozzarella, or in my case vegan cheese), grated.
Preheat the oven to 190C/170C FAN and line a muffin pan with liners. Put all the dry ingredients into a bowl, including the sage and stir to combine.
Mix the pumpkin puree, yoghurt, and butter in a separate bowl, add the egg and the mustard, stir to combine then add in the cheese.
Add the wet ingredients to the dry and stir, in a figure of 8 motion until all the ingredients are combined but not over mixed.
Divide the mix between the muffin cases and sprinkle with a few more spelt flakes (or oats). Bake for 20-25 minutes. Transfer to a wire rack and devour warm.
Once cold wrap any leftover muffins in foil and freeze. To reheat the muffins heat the oven to 150C/130C FAN and bake them, in for foil for 10 minutes. Remove the foil, turn up the oven to 190C/ 170C FAN and bake the muffins for a further 5 minutes.
We had these muffins with a roasted squash and pumpkin seeds salad. The sage, cayenne and mustard really work to lift the pumpkin and cheese flavours. I cannot wait to eat the leftovers soon!