(at time of publication)
- 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
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.
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)
Total fat 7.1g
–Saturated fat 2g
Dietary fibre 2.2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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