Growing kids love to snack, so why not give them a healthier treat that tastes great and is satisfyingly filling? These pumpkin muffins are super easy to make and freeze well, too. Make a double batch to keep you going for a while.
Spiced pumpkin muffins
Course: All Recipes, Baking, Cakes/Muffins, Healthy Snacks, Lunch Box, VegetarianDifficulty: Easy12
15
minutes40
minutesFreezing option, Vegetarian
Growing kids love to snack, so why not give them a healthier treat that tastes great and is satisfyingly filling? These pumpkin muffins are super easy to make and freeze well, too. Make a double batch to keep you going for a while.
Ingredients
250g diced pumpkin
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 1/4 cups (250g) sugar
1/2 cup (125ml) vegetable oil
2 large eggs
1/4 cup (60ml) apple juice or water
Method
- Preheat oven to 160C/180C fan forced. Line a baking tray with baking paper. Evenly scatter the pumpkin over the tray and bake for 12-15 mins or until softened but not burnt. Transfer to a bowl and use a fork to mash. Set aside to cool completely.
- Preheat oven to 160C/180C fan forced. Line a 12-hole muffin pan with paper cases.
- Place the flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger in a large bowl. Stir until well combined. Make a well in the centre.
- Place the cooled pumpkin, sugar, oil, eggs and apple juice in another large bowl. Use a whisk to blend until well combined. Pour pumpkin mixture into the well of the dry ingredients. Use a spatula to fold mixture until just combined.
- Evenly divide batter among paper cases until nearly full. Bake for 20-25 mins or until a toothpick inserted into the centres comes out clean.
- Allow to cool in pan for 10 mins before transferring muffins to a wire rack to cool completely. Serve.
Tips and notes
- These muffins can be stored in an airtight container for up to 4 days. You can also freeze them for up to 3 months – place as singles or pairs in freezer bags, tie closed and freeze. You can pop them frozen into lunch boxes, as they should thaw by the time they are ready to be eaten.
