How to make Pumpkin Muffins! Halloween Baking!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: sugar

Honey is a natural sweetener with a distinct flavor.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: chopped nuts

Pumpkin seeds provide crunch and are often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can be dairy-free.

In a bowl, add plain flour and castor sugar.

Add 2 teaspoons of baking powder and 1 teaspoon of baking soda to the bowl.

Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of all spice, 1/2 teaspoon of cloves, and 1/2 teaspoon of ground ginger to the dry ingredients and mix well.

Create a well in the center of the dry ingredients.

In a mixing jug, add a whole tin of pumpkin puree, 2 large free-range eggs, and sunflower oil.

Mix the wet ingredients until well combined.

Pour the wet ingredients into the well of the dry ingredients and fold together until just combined.

Transfer the mixture into a muffin tin lined with muffin cases, filling each case with about a heaped tablespoon of the mixture.

Preheat the oven to 180°C (356°F) and bake the muffins for 20 minutes.

Remove the muffins from the oven and let them cool.

Prepare a maple syrup glaze by whisking together icing sugar and 2-3 tablespoons of maple syrup until smooth.

Dip the tops of the cooled muffins into the maple syrup glaze and let the excess drip off.

Sprinkle chopped walnuts over the glazed muffins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens