Pumpkin muffins
Reviewed by our expert panelServes: 8 (makes 8)
Time to make: 40 mins
Total cost: $2.60 / $0.33 per serve
(at time of publication)
Ingredients
- 500g pumpkin (about ⅓ crown pumpkin)
- ¾ cup self-raising flour
- 1 teaspoon baking soda
- ½ cup brown sugar
- 4 tablespoons lite olive spread
- 2 eggs
- ½ teaspoon cinnamon
- brown sugar for dusting
Instructions
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 159cal
-
Kilojoules 665kJ
-
Protein 3.3g
-
Total fat 7.1g
-
–Saturated fat 2g
-
Carbohydrates 20.8g
-
–Sugars 11.9g
-
Dietary fibre 2.2g
-
Sodium 49.1mg
-
Calcium 38.1mg
-
Iron 0.9mg
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.
Photographer: Bruce Benson
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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