Involving children in cooking activities is not only important to support healthy eating habits, but also a learning opportunity. As you go through the recipe together, your child is learning routine, measurement, texture, the different forms a food item can have, cause-and-effect as they learn what happens to the ingredients as they mix and, of course, the final result of the recipe. It also teaches them patience as they wait until the dish is ready to be eaten. And since Autumn is upon us and Halloween is fast approaching, the children at Gwendolen House had a great time baking these vegan pumpkin muffins. Here's the recipe for you to try at home. Ingredients 225g plain flour 2 tsp baking powder 1 tbsp ground cinnamon (or 2 tsp pumpkin spice) 100g caster sugar 50g soft light brown sugar 200g pumpkin purée (from a can or homemade – see 'goes well with' below) 2 large eggs 125g slightly salted butter, melted Method STEP 1 Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers. STEP 2 Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined. STEP 3 Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container. * This recipe is originally from BBC Good Food and was adapted to cater to Gwendolen House Nursery School's allergies policy.