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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 200 C / Gas 6. Spray 12 muffin holes with oil spray.
In a bowl, mix together the flours, linseed, oats, baking powder, bicarbonate of soda, salt, cinnamon, ginger, cloves and nutmeg until the ingredients are thoroughly combined.
In another large bowl, beat together the dark brown soft sugar, pumpkin puree, yoghurt, eggs, black treacle, apple sauce, rapeseed oil and vanilla until well-blended. Stir in the flour mixture just to combine and gently mix in the raisins and walnuts.
Divide the mixture into the prepared muffin tin, sprinkle each muffin with a few oats and pumpkin seeds and bake in the preheated oven until the tops spring back when touched and a skewer inserted into the centre comes out clean, 15 to 20 minutes.
I was dubious when I saw the ratio of liquid ingredients to flour but these turned out lovely and moist. Needed a bit longer to cook through but a lovely taste and texture. My hubby said they were the best cakes I've made-they taste somewhere between parkin , malt loaf and pumpkin bread. Lovely still warm out of the oven! - 31 Oct 2015