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Healthy Pumpkin Muffins

Personal Trainer Cardiff

Healthy Pumpkin Muffins

It’s that time of year again! Winter has arrived and along with it comes an abundance of seasonal vegetables – one of those being pumpkins! After Halloween, I had a couple leftover and rather than seeing them go to waste, I thought I would see what I could cook them with. I love to eat pumpkin – and any type of squash for that matter.

Pumpkins and seasonal squashes are very versatile vegetables which are packed with more than just taste. They are high in Vitamin C as well as being a good source of fibre, potassium, and magnesium. You can also eat a lot for your calories – pumpkins are much lower in carbohydrate than potatoes, but can be just as filling.

With my leftover pumpkin, I decided to make a batch of healthy muffins. If you like carrot cake then you’re in for a treat. For only 100 calories a serving, they are perfect for satisfying your sweet tooth without being over-indulgent. (If you want to add a little delicious-ness, serve them warm with a small spoonful of nut butter on top!).

Pumpkin Muffins

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Healthy Pumpkin Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 70 g melted butter coconut oil can be used alternatively
  • 200 g wholemeal self-raising flour
  • 100 g honey
  • 2 medium eggs
  • 45 g oats
  • 200 g pumpkin skin removed and chopped into small chunks
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
  • 1 tsp vanilla essence

Instructions

  1. Pre-heat your oven to 165c. 

  2. Put your chopped pumpkin in a saucepan of water and boil on the hob for around 10 minutes (until the pumpkin is soft through).

  3. Meanwhile, mix the butter, honey and eggs in a large bowl. Combine thoroughly with a whisk.

  4. Add the eggs, baking powder, cinnamon, nutmeg, ginger, vanilla essence and salt. Whisk again.

  5. Once the pumpkin is cooked, drain the water and use a food processor/blender to puree the pumpkin.

  6. Add the pureed pumpkin to the mixing bowl. 

  7. Fold in the flour and oats - use a wooden spoon and fold gently until the mixture is combined.

  8. In a muffin tin, pour the mixture - dividing into approximately 12 servings. *Remember, if your tin needs greasing make sure you have done this beforehand*

  9. Sprinkle a few oats on top of each muffin.

  10. Place the tin in your heated oven for approximately 25 minutes, until the muffins are cooked throughout. 

I hope you enjoy this simple, seasonal recipe – let me know if you try them and send me a photo of your finished muffins over on Facebook!