
Healthy pumpkin muffins
- Sara Buenfeld
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Makes 10
Easy
Prep: 15 mins
Cook: 25 mins
plus cooling
A star rating of 1 out of 5.2 ratingsRate
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Use up leftovers from carving Halloween lanterns with these pumpkin muffins. They don’t have any added fat - the pumpkin that keeps them lovely and moist
Dairy-free
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Ingredients
Nutrition
Units:
MetricUS
-
vegetable oil
for the tin
-
200g coarsely grated pumpkin
or butternut squash
-
2 tsp ground cinnamon
-
1 tsp ground mixed spice
-
½ tsp ground ginger
-
175g Greek-style oat yogurt
-
2 eggs
-
125ml oat milk
-
1 tbsp maple syrup
-
175g wholemeal spelt flour
-
100g raisins
-
1½ tsp baking powder
-
25g pecans
chopped
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Nutrition: Per serving
- kcal167
- fat5g
- saturates0.7g
- carbs23g
- sugars10g
- fibre3g
- protein5g
- salt0.85g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6 and line a muffin tin with 10-11 cases and very lightly oil them (otherwise the fat-free mixture tends to stick to the paper). Alternatively, use silicone cases. Put the pumpkin in a bowl, partially cover so steam can escape, then microwave on full power for 5 mins. Mash the cooked pumpkin with the spices until smooth. Allow to cool.
-
step 2
Beat the yogurt, eggs, oat milk and maple syrup into the pumpkin, then fold in the flour, raisins and baking powder until well mixed. Add a drop more milk if required. Scoop into the muffin cases and sprinkle over the pecans. Bake for 20-25 mins until risen and firm. Leave to cool and serve. Will keep chilled for up to three days in an airtight container.
Recipe from Good Food magazine, October 2022
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A star rating of 1 out of 5.2 ratings
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