About this recipe:I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavour!
450g plain flour
2 teaspoons bicarbonate of soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
500g pumpkin puree
250g caster sugar
100g light brown soft sugar
125g apple sauce
225g fat free vanilla yoghurt
4 egg whites
160g raisins or sultanas
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Method Prep:25min › Cook:18min › Extra time:12min › Ready in:55min
Preheat oven to 180 C / Gas 4. Line two 12 cup muffin tins with paper muffin cases.
In a medium bowl, mix the flour, bicarb, salt, baking powder, nutmeg, allspice, cinnamon and cloves. In a large bowl, beat together the pumpkin, caster sugar, brown sugar, apple sauce, yoghurt, egg whites and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin tin.
Bake 16 to 18 minutes in the preheated oven, until a skewer inserted in the centre of a muffin comes out clean. Cool on wire racks.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.