About this recipe:This is my lower fat version of a pumpkin cake recipe using extra pumpkin and no oil. You can also substitute some wholemeal flour for nutrition, and they still taste great. They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready.
600g plain flour
500g caster sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
800g pumpkin puree
250ml apple sauce
120g chopped walnuts
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Method Prep:15min › Cook:35min › Extra time:10min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease three 12 cup muffin tins, or line with paper muffin cases. Soak sultanas in hot water for ten minutes to plump, then drain.
In a large bowl, combine the flour, sugar, baking powder, bicarb of soda, salt, nutmeg, cinnamon and ground cloves. In a separate bowl, mix the eggs, pumpkin and apple sauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth mixture. Stir the sultanas and walnuts into the mixture. Spoon muffin mixture into the prepared muffin tins.
Bake for 30 to 35 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.