Pumpkin Spice Muffins

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Dessert Snack United Kingdom Hard

35 min 180 kcal 3g protein

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Did you know?

Pumpkin has been a staple in British autumnal cooking since the 18th century, and its natural sweetness reduces the need for extra sugar in baked treats.

Ingredients

Servings:

Pumpkin Purée 1 cup
Plain Wheat Flour 1.5 cups ↻ Gluten → Gluten‑free Flour Blend
Granulated Sugar 0.5 cup
Unsalted Butter, Melted 0.25 cup ↻ Milk → Dairy‑free Margarine
Large Egg 1 piece ↻ Eggs → Flaxseed Egg (1 Tbsp Ground Flaxseed + 2.5 Tbsp Water)
Baking Powder 2 tsp
Ground Cinnamon 1 tsp
Ground Nutmeg 0.5 tsp
Vanilla Extract 1 tsp optional

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Method

Preheat the oven to 190°C (375°F) and line a muffin tray with paper cases.

In a large bowl whisk together the wheat flour, baking powder, cinnamon, and nutmeg.

In another bowl combine the pumpkin purée, melted butter, sugar, and the egg (or egg substitute) until smooth.

Add the vanilla extract to the wet mixture and stir briefly.

Pour the wet ingredients into the dry ingredients and fold just until combined; a few lumps are okay.

Spoon the batter into the prepared muffin cases, filling each about three‑quarters full.

Bake for 18‑20 minutes, or until a skewer inserted into the centre comes out clean.

Allow the muffins to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition per serving

180 kcal

3 g protein

25 g carbs

7 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.