Pumpkin Patch Biscuits/Muffins

INGREDIENTS

• 1 ¾ cups (220g) all-purpose flour (or atta wholemeal flour)
• ¼ cup (50g) packed brown sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt, or just a pinch if using olive oil spread (already contains salt)
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg (optional)
• ¼ teaspoon ground ginger (optional)
• ½ cup (100g) plus 1 ½ teaspoons (20g) cold butter (divided), or olive oil spread
• 1 cup (200g) canned pumpkin or pumpkin puree (roasted pumpkin with some water)
• ¼ cup (70g) greek yoghurt

METHOD

1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger if using.
2. Cut in ½ cup butter (or olive oil spread) until mixture resembles coarse crumbs.
3. Combine pumpkin and yoghurt; stir into crumb mixture just until moistened.
4. Turn onto a lightly floured surface; knead 8-10 times.
5. Pat or roll out to 1 inch thickness; cut with a floured 2 ½ inch biscuit cutter. Place 1 inch apart on a greased baking sheet. Alternatively, use a greased muffin tray to make muffins.
6. Bake at 200°C for 15 minutes or until golden brown. If making muffins, bake at 180°C and remove when skewer comes out clean.
7. Melt remaining butter; brush over biscuits or muffins.
8. Serve warm.

based on: Pumpkin Patch Biscuits at Taste of Home