FoodCoop Recipes
Pumpkin muffins
These spicy teatime treats are easy to make, and freeze really well too – a great way to use up Halloween pumpkins!
Cook
45 minutes
Serves
12
Ingredients
250g Co-op self raising white flour, sifted
1 tsp mixed spice
1 tsp cinnamon
1 tsp ground ginger
2 large Co-op British free range eggs
150ml Co-op sunflower oil
1 tsp vanilla extract
100g Co-op Fairtrade light brown soft sugar
100g Fairtrade golden caster sugar
1 Co-op British pumpkin, peeled and chopped (seeds reserved), roasted and mashed or blitzed to make a purée
Co-op crème fraîche, to serve (optional)
Method
Preheat the oven to 180°C/fan 160°C/gas 4
Line a 12-hole muffin tray with paper cases
Mix the flour, mixed spice, cinnamon and ginger in a large bowl
In a separate bowl, whisk the eggs, sunflower oil, vanilla and both sugars until you have a smooth batter
Pour into the dry ingredients and mix until just combined
Add the pumpkin purée and mix again until fully combined
Spoon the mixture into the muffin cases, scattering the reserved pumpkin seeds on top and pushing in lightly
Bake for 20 mins, or until the tops are golden
Leave to cool on a wire rack for 15 mins, then serve with crème fraîche, if you like
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1154kJ / 276kcal (14%) | 14.1g | 1.9g | 18.2g | 0.24g |
Medium · 20% | Low · 10% | Medium · 20% | Low · 4% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 33g.
