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–+ servings

Spiced pumpkin muffins

A tasty muffin recipe with all the benefits or pumpkin or squash
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Cake
Calories:
Ingredients Equipment Method Notes

Ingredients
  

  • 360 grams pumpkin puree **
  • 90 mls olive oil or extra pumpkin puree for oil free
  • 150 ml soya milk
  • 1 tbsp lemon juice
  • 100 grams coconut sugar or molasses
  • 280 grams wholemeal self-raising flour or self-raising gluten free flour
  • 1 heaped teaspoon baking powder
  • Pinch salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/8 teaspoon ground all spice
  • Pinch ground nutmeg
  • 50 grams raisins or pecan nuts roughly chopped or both
For decoration
  • 2 tbsp icing sugar
  • 1 tsp water used a few drops at a time

Equipment

  • large jug
  • large bowl
  • 12 space muffin tin
  • muffin wrappers optional
  • small bowl if adding icing

Method
 

  1. Pre-heat the oven to 180ºC. Place the muffin wrappers in each hole in the muffin tin (if not using wrappers, grease well with oil but as it's a low fat recipe they may still stick)
  2. Mix the pumpkin puree, olive oil, soya milk and lemon juice together in the large jug. Stir well to combine.
  3. Add the flour, baking powder, salt, sugar and spices to the large bowl and mix well to combine.
  4. Pour the wet ingredients into the dry and mix together quickly, adding the raisins and/or pecan nuts half way through. Make sure you scrape the bottom of the bowl to ensure all the flour is incorporated, but don't worry if there's a few lumps.
  5. Quickly spoon the mix into the muffin cases in equal amounts - you should have enough mix to fill it just below the top of the tin. Tap the tin on the worktop then place in the middle of the oven.
  6. Bake for 17 minutes then check to see if the muffins are cooked by piercing with a skewer. If it comes out clean, they're ready. If not, pop back in for another minute or so.
  7. Once ready, remove from the oven, leave to settle in the tin for 5 minutes then pop the muffins out onto a cooling rack.
  8. If drizzling with icing, mix the icing sugar with a few drops of water at a time until you get a drizzling consistency. Once the muffins are cooled, drizzle a little over the top of each muffin and they're ready to serve.
  9. Keep in an air-tight container for up to 3 days. Un-iced muffins will freeze well.

Notes

** See main blog post for information about making you're own pumpkin purée

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