Healthy pumpkin muffins

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



  1. 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.
  2. 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.