Pumpkin Muffins

  • Preparation Time25 mins
  • Cooking Time20 mins
  • Serves12
  • DifficultyEasy
Cooking spray
1 cup all-purpose plain flour
1 cup whole-grain pastry plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown granulated sugar
3 tablespoons unsulphered treacle
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla essence
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat plain flours, bicarbonate of soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the granulated sugar, treacle, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the plain flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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