Pumpkin Muffin with Honey

Preheat the oven to 180 °C fan (200 °C conventional) and line a muffin tin with paper cases.

Beat the soft butter with the sugar until creamy, then add the eggs one at a time and stir in the honey and pumpkin puree until the mixture is light and fluffy.

Mix the flour, baking powder and cinnamon thoroughly in a separate bowl.

Gently fold the flour mixture into the pumpkin-egg mixture only briefly, until just a smooth batter forms.

Fill the batter into the cases, ideally about two thirds full each.

Bake the muffins for about 20–25 minutes until they are golden.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and let them cool completely on a wire rack.

Decorate the cooled muffins as desired.