Wholemeal pumpkin muffins

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    Wholemeal pumpkin muffins

    Wholemeal pumpkin muffins

    (193)
    40min


    162 people made this

    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.

    Ingredients
    Serves: 12 

    • 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
    • 80ml buttermilk
    • 2 eggs, slightly beaten
    • 4 tablespoons sultanas (optional)
    • 4 tablespoons chopped pecans (optional)

    Method
    Prep:20min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:40min 

    1. Preheat an oven to 200 C / Gas 6. Grease 12 muffin cups, or line the cups with paper muffin cases.
    2. 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.
    3. 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.

    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.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (193)

    Reviews in English (193)

    by
    117

    Really Good! I left out the white sugar and they are still really sweet. I also left out oil and added 1/4 cup more pumpkin. Great results, my PICKY 5 year old loved them. Will surely make again!  -  18 Nov 2008  (Review from Allrecipes US | Canada)

    by
    50

    This is a very healthy, great tasting pumpkin bread. I left out the oil and it turned out great.  -  10 Oct 2008  (Review from Allrecipes US | Canada)

    by
    33

    YUM! These muffins were great! I left out the oil, upped the applesauce, 1 tblsp flax meal, and a dash of cinnamon and they were amzing! The best part is, they taste BETTER the next day!  -  09 Mar 2009  (Review from Allrecipes US | Canada)

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