Delicious pumpkin muffins to bake at home and get into the Autumn spirit. We have also added some dairy-free vegan alternative ingredients.
- 60ml Vegetable Oil (plus extra for greasing)
- 180g Self-Raising Flour
- 130g Wholemeal Flour
- 1 Tsp Baking Powder
- ½ Tsp Bicarbonate of Soda
- Pinch Salt
- 2 Free-Range Eggs (lightly beaten) *For a dairy-free, vegan alternative use ¼ cup of applesauce for each egg.
- 375ml Milk *For a dairy-free, vegan alternative use Soya Milk, Coconut Milk or Rice Milk.
- 1 Tbsp Honey *For a vegan alternative, use maple syrup.
- 240g Cooked Pumpkin (cut into ½cm cubes)
- Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.
- Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt. (Reserve any wholegrain left in the sieve.)
- Meanwhile in another bowl, mix the eggs, milk, honey and vegetable oil until well combined.
- Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.
- Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
For scarily good muffins available for delivery direct to your door, you must have a bite of our muffin range.... monster topped muffins and standard un-topped muffins available.