Pumpkin Oat and Treacle Muffins

    (43)
    35 min

    These muffins are not only healthy, wholesome and low in fat, they are also delicious. Enjoy these muffins for breakfast, brunch, dessert or general snacking.


    38 people made this

    Ingredients
    Serves: 12 muffins

    • 125g plain flour
    • 60g wholemeal flour
    • 4 tablespoons milled linseed
    • 4 tablespoons porridge oats, plus extra for garnish
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 110g dark brown soft sugar
    • 250g pumpkin puree
    • 125ml fat free natural yoghurt
    • 2 eggs
    • 3 tablespoons black treacle
    • 3 tablespoons unsweetened apple sauce
    • 1 tablespoon rapeseed oil
    • 1 teaspoon vanilla extract
    • 70g golden raisins (optional)
    • 60g chopped walnuts (optional)
    • pumpkin seeds for garnish

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Spray 12 muffin holes with oil spray.
    2. 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.
    3. 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.
    4. 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.

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    Reviews & ratings
    Average global rating:
    (43)

    Reviews in English (36)

    by
    0

    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

    by
    22

    OK, I really wanted to like these muffins. They have healthy ingredients and are fun to make. But, the taste did not appeal to me and my family! I made the first batch, exactly as the recipe said and after one bite did not eat them. A couple of weeks later I thought I must have made an error somewhere, so darn if I didn't make them again. This is a lot of preparation work folks! This time they were a little dry ( I overcooked them to get to the point where an inserted toothpick came out clean) but the real problem was the clove flavor- way too strong. I would leave this out. Second thing- the pumpkin seeds are tough as nails! Why put these on there? Anyway, my very non-picky family didn't finish even one muffin. My opinon, I know some reviewers liked them.  -  05 Nov 2009  (Review from Allrecipes US | Canada)

    by
    16

    This is a good muffin...definitely more like a breakfast muffin than a "treat" muffin. Good, healthy ingredients. Great with peanut butter on them! I didn't make it exactly as stated, instead of adding nuts and raisins, I added a little more oatmeal. Also, I didn't have plain yogurt, so I used vanilla and reduced the brown sugar and eliminated the vanilla extract. Thanks!  -  18 Oct 2009  (Review from Allrecipes US | Canada)

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