Pumpkin Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

In a large bowl, mix the flour, a pinch of salt, baking powder, cinnamon, nutmeg and the red currants.

In a second bowl, beat the eggs, sugar, maple syrup, oil and pumpkin purée until frothy.

Add the flour mixture to the pumpkin mixture and fold in briefly until no dry flour remains.

Fill the batter into the cases and bake the muffins for about 20–25 minutes.

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