Pumpkin and Ginger Muffins

Ingredients

  • 60ml vegetable oil 
  • 150 self-raising flour 
  • 160g wholemeal flour 
  • 1 tsp Baking Powder 
  • ½ tsp bicarbonate of soda 
  • 1½ tsp ground ginger 
  • 2 eggs 
  • 100ml low fat natural yoghurt 
  • 275ml skimmed milk
  • 250g cooked pumpkin puree
  • 25g pumpkin seeds
  • 1 tbsp honey 
 

Preparation time: 5 minutes
Cooking time: 15-20 minutes

Serves: 10

Nutrition: Per serving
Energy
232 Kcal
Fat
9.1g
Saturates
1.3g
Sugars
4.8g
Salt
0.53g

Sprinkled with pumpkin seeds on top and made with oil rather than butter these muffins are a great healthier alternative to all those sickly cupcakes. 

Ingredients

  • 60ml vegetable oil 
  • 150 self-raising flour 
  • 160g wholemeal flour 
  • 1 tsp Baking Powder 
  • ½ tsp bicarbonate of soda 
  • 1½ tsp ground ginger 
  • 2 eggs 
  • 100ml low fat natural yoghurt 
  • 275ml skimmed milk
  • 250g cooked pumpkin puree
  • 25g pumpkin seeds
  • 1 tbsp honey 

Method

  1. Preheat the oven to 200c/180c fan/Gas Mark 6 and line a muffin tray with pieces of baking parchment or muffin cases. 
  2. Sieve the flours, baking powder and bicarbonate of soda into a bowl and stir in the salt and ginger. 
  3. In another bowl mix the eggs, yoghurt, milk, honey and oil until well combined. Pour this into the flour mixture and fold in until well combined. 
  4. Stir in the cooked pumpkin puree and spoon the mixture into the cases. 
  5. Sprinkle the pumpkin seeds on top and bake in the oven for 18-25 minutes or until well-risen and cooked through so a skewer comes out clean once inserted into the centre of the muffin. 

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