Pumpkin Spice Muffins
PREP 10 MIN•COOK 25 MIN
Dan's delicious Pumpkin Spice Muffins are the perfect anytime snack for you and the kids, especially in that between-seasons zone. Bonus: they also make a great (and actually nutritious) nutritious breakfast on the run.
DF
GF
V
Number of servings
2
1⁄3 cup (45g) plain flour (or gluten-free if required)
1⁄8 tsp baking powder
1⁄8 tsp ground cinnamon
1⁄8 tsp ground ginger
1⁄8 tsp ground nutmeg
pinch salt
1⁄3 large egg
1⁄8 cup (21ml) maple syrup (honey or rice malt syrup)
1⁄8 cup (21ml) olive oil
36 2⁄3g pumpkin steamed, pureed & cooled (or 3/4 cup tinned pumpkin puree)
1⁄8 cup (5 3⁄4g) walnuts chopped
Preheat oven to 175°C/fan 150°C/gas 3 and grease or line a 12-hole muffin tin.
Combine flour, baking powder, spices and salt in a large mixing bowl.
In a separate bowl, thoroughly whisk eggs, maple syrup, oil and cooled pumpkin puree to combine.
Add wet ingredients to dry, and stir until just combined. Gently stir through half the chopped walnuts.
Pour batter into prepared muffin tin and scatter over remaining walnuts. Bake for 25-28 minutes or until fragrant and a toothpick inserted in the centre comes out clean.
Store in an airtight container for up to 3 days or frozen for up to 1 month.
Energy (kJ)
994 kJ / 237 cals
Protein
4.2 g
Fat
13.6 g
Sat. Fat
2 g
Carbs
24.4 g
Sugar
7.5 g
Fiber
1.6 g
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