Spiced Persimmon Muffins Recipe

Ingredients

1¾ cups all-purpose flour

2 tsp baking powder

1 tbsp ground cinnamon, (or 3 teaspoons pumpkin spice)

1 tsp ground ginger

1⁄3 cup granulated sugar

¼ cup brown sugar

1 cup persimmon purée, canned, or 3 ripe Hachiya persimmons, flesh pureed

2 eggs

1⁄2 cup butter, melted

Preheat the oven to 400 degrees F and line a 12-hole muffin tin with muffin cases.

Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.

Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.

Beat for 1 minute or so to combine.

Spoon the mixture into the prepared muffin tray until ¾ full.

Bake for 15 minutes until golden and risen and a skewer or toothpick inserted comes out clean.

Place the muffins onto a wire rack to cool completely.

Serve and enjoy!