• 12servings
  • 40minutes
  • 227calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, H, P
MineralsZinc, Natrium, Fluorine, Silicon, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 240g wholemeal flour

  2. 1 teaspoon baking powder

  3. 1/4 teaspoon bicarbonate of soda

  4. 1 teaspoon salt

  5. 1 teaspoon ground cinnamon

  6. 1/2 teaspoon ground ginger

  7. 1/2 teaspoon ground nutmeg

  8. 1/8 teaspoon ground cloves

  9. 140g brown soft sugar

  10. 5 tablespoons caster sugar

  11. 4 tablespoons vegetable oil

  12. 8 tablespoons apple sauce

  13. 125g pumpkin puree

  14. 80ml buttermilk

  15. 2 eggs, slightly beaten

  16. 4 tablespoons sultanas

  17. 4 tablespoons chopped pecans

Instructions Jump to Ingredients ↑

  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.


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