Pumpkin Muffins

    (419)
    1 hour

    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.


    399 people made this

    Ingredients
    Serves: 36 

    • 250g sultanas
    • 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
    • 6 eggs
    • 800g pumpkin puree
    • 250ml apple sauce
    • 120g chopped walnuts

    Method
    Prep:15min  ›  Cook:35min  ›  Extra time:10min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. Bake for 30 to 35 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
    Average global rating:
    (419)

    Reviews in English (341)

    by
    0

    The family were so surprised how tasty the muffins were, and fat free made it even more enjoyable ......great for the kids and perfect to make use of hollowen pumpkins.  -  27 Oct 2013

    by
    447

    i didn't want to rate this recipe with stars because i made a lot of changes (thus a rating technically wouldn't be accurate), but i couldn't submit a review without a rating, so i'm giving it 5 stars for versatility. i scaled the recipe down to 12 muffins, used 1 cup whole wheat and 1 cup all-purpose flour, used starfruit (carambola) pulp instead of applesauce, 1/2 cup of brown sugar, 1 1/2 cups pumpkin puree, and used ginger instead of nutmeg (didn't have any). i also added 4 tbsp of whole flax seed for a nutty texture. The muffins rose nicely, were very fluffy and not dense. They were just faintly sweet, which which i prefer (i don't have much of a sweet tooth). i used paper liners, and the only drawback was that the muffins stuck to the liners. next time i would use a non-stick spray. but overall, great recipe to start with. i've included a picture as well.  -  29 Nov 2006  (Review from Allrecipes US | Canada)

    by
    223

    These just came out of the oven, and they're wonderful! I made a few changes to make them even healthier: cranberries instead of raisins, 2 cups of white flour and 2 3/4 cups of an equal mix of ground flaxseed, oatmeal and whole wheat flour, and only 1 cup of sugar and 1 cup of Splenda. The muffins came out very moist and are still sweet (which is saying a lot, since I have the biggest sweet tooth ever!). I will definitely make these again!  -  20 Oct 2007  (Review from Allrecipes US | Canada)

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