Healthy pumpkin muffins
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
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- vegetable oil, for the tin
- 200g coarsely grated pumpkin or butternut squash
- 2tsp ground cinnamon
- 1tsp ground mixed spice
- ½tsp ground ginger
- 175g Greek-style oat yogurt
- 2eggs
- 125ml oat milk
- 1tbsp maple syrup
- 175g wholemeal spelt flour
- 100g raisins
- 5 ½tsp baking powder
- 25g pecans, chopped
Instructions
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.