Time to make: 40 mins
(at time of publication)
Nutrition Info.(per serve)
- 500g pumpkin (about 1/3 crown pumpkin)
- 3/4 cup self-raising flour
- 1 teaspoon baking soda
- 1/2 cup brown sugarlight brown cane sugarX
- 4 tablespoons lite olive spread
- 2 eggs
- 1/2 teaspoon cinnamon
- brown sugarlight brown cane sugarX for dusting
Total fat 7.1g
Saturated fat 2g
Dietary fibre 2.2g
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.
Try adding a few sultanas or walnuts into the mixture.