About this recipe:These muffins taste great right from the oven, but are even better the next day — if they last that long! Kids love them and it's a good way to sneak fruits, veggies and fibre into their diets.
240g wholemeal flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
140g brown soft sugar
5 tablespoons caster sugar
4 tablespoons vegetable oil
8 tablespoons apple sauce
125g pumpkin puree
2 eggs, slightly beaten
4 tablespoons sultanas (optional)
4 tablespoons chopped pecans (optional)
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Method Prep:20min › Cook:15min › Extra time:5min › Ready in:40min
Preheat an oven to 200 C / Gas 6. Grease 12 muffin cups, or line the cups with paper muffin cases.
Whisk together the flour, baking powder, bicarb, salt and spices; set aside. Combine the brown sugar, caster sugar, oil, apple sauce, pumpkin, buttermilk and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the sultanas and pecans, if desired.
Divide the mixture evenly in the prepared muffin tin. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a skewer inserted in the centre comes out clean. Cool the muffin tin on a wire rack for 5 minutes before removing the muffins.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.