Cook Time | 25 minutes |
Servings | serves |
Ingredients
- 1 cup Plain Flour
- 1 cup Plain Wholemeal Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger Ground
- ¼ teaspoon Salt
- 1 cup Pumpkin cooked and mashed
- ¾ cup Skim Milk
- 2/3 cup Brown Sugar
- 1 Egg
- 3 tablespoons Olive Oil
- ½ cup Pumpkin Seeds
Ingredients
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Instructions
- Preheat oven to 190°C.
- In a bowl, whisk together flours, baking powder, cinnamon, ginger and salt.
- In another bowl, whisk pumpkin, milk, sugar, egg and oil until smooth.
- Add dry ingredients to pumpkin mixture, stirring until just combined (a few lumps are fine). Stir in seeds.
- Lightly coat cups of a 12-cup muffin pan with cooking spray. Divide mixture evenly among cups (each should be about ²/³ full).
- Bake for about 25 minutes or until a toothpick inserted in centre of muffin comes out clean and tops are just turning golden brown. Let cool for 10 minutes before removing from pan.
Recipe Notes
Per muffin: 900 kilojoules, 8g fat (1g saturated), 135mg sodium, 31g carbohydrates, 3g fibre, 7g protein
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