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Golden pumpkin muffins, sprinkled with seeds and sitting in a muffin tin

Healthy pumpkin muffins

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Makes 10

Use up leftovers from carving Halloween lanterns with these pumpkin muffins. They don’t have any added fat - the pumpkin that keeps them lovely and moist

  • Dairy-free
Nutrition: Per serving
NutrientUnit
kcal167
fat5g
saturates0.7g
carbs23g
sugars10g
fibre3g
protein5g
salt0.85g
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Ingredients

  • vegetable oil, for the tin
  • 200g coarsely grated pumpkin or butternut squash
  • 2 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • ½ tsp ground ginger
  • 175g Greek-style oat yogurt
  • 2 eggs
  • 125ml oat milk
  • 1 tbsp maple syrup
  • 175g wholemeal spelt flour
  • 100g raisins
  • 1½ tsp baking powder
  • 25g pecans, chopped

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and line a muffin tin with 10-11 cases and very lightly oil them (otherwise the fat-free mixture tends to stick to the paper). Alternatively, use silicone cases. Put the pumpkin in a bowl, partially cover so steam can escape, then microwave on full power for 5 mins. Mash the cooked pumpkin with the spices until smooth. Allow to cool.

  • STEP 2

    Beat the yogurt, eggs, oat milk and maple syrup into the pumpkin, then fold in the flour, raisins and baking powder until well mixed. Add a drop more milk if required. Scoop into the muffin cases and sprinkle over the pecans. Bake for 20-25 mins until risen and firm. Leave to cool and serve. Will keep chilled for up to three days in an airtight container.

Recipe from Good Food magazine, October 2022

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