Pumpkin cardamom muffins
1 tsp baking powder
1 tsp ground cardamom
2 tsp chopped orange zest
200g pumpkin purée (either made by a steaming and puréeing or straining and mashing the pumpkin after boiling)
80g cranberries or cowberries
pumpkin seeds, to sprinkle on top
Whisk eggs until homogeneous and slightly bubbly. Add sugar and the pumpkin purée. Mix in orange zest, cranberries and oil.
In another bowl sift flour with baking powder, cardamom and salt.
Add half of the flour to pumpkin mixture and stir well. Then add the rest of the flour and stir until all flour is just mixed in but not super smooth.
Divide batter between muffin tins. Nine regular size or six jumbo size.
Sprinkle some seeds on top and pop into a 210C oven. Then lower the temperature to 180C and bake for about 25 minutes.