Spiced Pumpkin Raisin Muffins

    Spiced Pumpkin Raisin Muffins


    30 people made this

    A fabulous blend of nuts and seeds and fruit. The intoxicating aroma these muffins send through your home is just a bonus.

    Serves: 12 

    • 1 cup (125g) plain flour
    • 1/2 cup (60g) wholemeal flour
    • 1/4 cup (30g) linseed meal
    • 1/4 cup rolled oats, plus extra for garnish
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup (110g) dark brown sugar
    • 1 cup cooked, pureed pumpkin
    • 1/2 cup nonfat plain yoghurt
    • 2 eggs
    • 3 tablespoons molasses
    • 3 tablespoons unsweetened apple sauce
    • 1 tablespoon canola oil
    • 1 teaspoon vanilla essence
    • 1/2 cup sultanas
    • 1/2 cup chopped walnuts
    • 2 tablespoons pumpkin seeds for garnish

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C. Spray 12 muffin cups with cooking spray.
    2. In a bowl, mix together the 2 flours, linseed meal, rolled oats, baking powder, bicarb soda, salt, cinnamon, ginger, cloves and nutmeg until the ingredients are thoroughly combined.
    3. In another large bowl, beat together the brown sugar, pumpkin puree, yoghurt, eggs, molasses, apple sauce, canola oil and vanilla until well-blended. Stir in the flour mixture just to combine, and gently mix in the sultanas and walnuts.
    4. Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds and bake in the preheated oven until the tops spring back when touched and a skewer inserted into the centre comes out clean, 15 to 20 minutes.

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