Pumpkin Spice reminds us all of the loveliness of autumn and the changing seasons. This year I have perfected my spice mix and added to a classic golden syrup crunch. Especially nice when eaten warm, but I am just as happy to eat from my lunch box in work.
100g golden brown sugar
2 Tbsp Golden Syrup
100g Self Raising Flour
100g porridge oats
1/2 tsp bicarbonate of soda
For the Pumpkin Spice
1/2tsp each of cinnamon, all spice, ginger and clove
For an added kick pop in another 1/2 tsp ginger
Preheat the oven to 160 if fan or 170 if not
Grease a couple of cupcake trays
Heat the butter, sugar and syrup in a heavy based pan, if you want to add dried fruit include them here
In another bowl mix all of the dry ingredients together
Once the butter is all melted and before it bubbles, incorporate it to the dry mix and spoon in to the cupcake tray
ten minutes in the oven as a maximum and then when they are gooey and bubbling still take them out to cool off.
About ten minutes of cooling is plenty before you can start to get stuck in with eating them.
We love them on top of a vanilla ice cream or with yoghurt and fruit (a nice sharp berry for preference)