Pumpkin muffins

Serves: 8 (makes 8)

Time to make: 40 mins

Ingredients

More weights & measures

500g pumpkin (about ⅓ crown pumpkin)

¾ cup self-raising flour

1 teaspoon baking soda

½ cup brown sugarlight brown cane sugarX

4 tablespoons lite olive spread

2 eggs

½ teaspoon cinnamon

brown sugarlight brown cane sugarX for dusting

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Instructions

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1 Preheat the oven to 200°C.

2 Grate the pumpkin and put it in a large mixing bowl. Add the flour, baking soda, cinnamon and sugar and stir to combine. Add the olive spread and eggs and mix with a beater or a wooden spoon until you have a smooth mixture (don’t over-mix).

3 Spoon the mixture into a muffin pan that’s been sprayed with a little oil, or use paper muffin cases.

4 Bake the muffins for about 15 minutes, until the tops are golden and the muffins are cooked through.

5 If you like, in the last 5 minutes of cooking sprinkle the tops of the muffins with a little brown sugar, which will melt on the top.

6 Cool on a wire rack.

Variations

Make it gluten free: Use gluten-free flour and check cinnamon doesn’t contain gluten.

Try adding a few sultanas or walnuts into the mixture.

Nutrition Info (per serve)

Calories 159 cal

Kilojoules 665 kJ

Protein 3.3 g

Total fat 7.1 g

Saturated fat 2 g

Carbohydrates 20.8 g

Sugar 11.9 g

Dietary fibre 2.2 g

Sodium 49.1 mg

Calcium 38.1 mg

Iron 0.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.