Dan Churchill

Pumpkin Spice Muffins

Dan Churchill
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
Ingredients

13 cup (45g) plain flour (or gluten-free if required)

18 tsp baking powder

18 tsp ground cinnamon

18 tsp ground ginger

18 tsp ground nutmeg

pinch salt

13 large egg

18 cup (21ml) maple syrup (honey or rice malt syrup)

18 cup (21ml) olive oil

36 23g pumpkin steamed, pureed & cooled (or 3/4 cup tinned pumpkin puree)

18 cup (5 34g) walnuts chopped

Methodbased on 12 servings
1

Preheat oven to 175°C/fan 150°C/gas 3 and grease or line a 12-hole muffin tin.

2

Combine flour, baking powder, spices and salt in a large mixing bowl.

3

In a separate bowl, thoroughly whisk eggs, maple syrup, oil and cooled pumpkin puree to combine.

4

Add wet ingredients to dry, and stir until just combined. Gently stir through half the chopped walnuts.

5

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.

Nutritional Informationper serving

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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