PUMPKIN SPICE BREAKFAST MUFFINS
Studded with chocolate chips, these pumpkin spice breakfast muffins are low in sugar and made with wholemeal flour.
Equipment
- Scales/measuring cups
- Small measuring jug
- Can opener
- 12 cup muffin / cupcake tin (or 1 x 6 jumbo cup)
Ingredients
- 100 g unsalted butter
- 70 g granulated sugar OR 125g maple syrup / ½ cup + 1 tablespoon
- 200 g pumpkin purée either from a tin or homemade (see notes)
- 2 eggs
- 150 ml milk of choice I use semi-skimmed
- 260 g wholemeal plain flour / whole wheat flour (US)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda / baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- A pinch of ground cloves
- 70 g choc chips or more to your liking
- Rolled oats preferably jumbo for sprinkling, optional
TO SERVE
- Unsalted butter
Instructions
- Preheat the oven to 170ºc/fan 150ºc/340ºf/gas 3. Grease or line a muffin tin with cases.
- Melt the butter and sugar in a medium saucepan over a medium-low heat.
- Remove from the heat and stir in the pumpkin purée using a balloon hand whisk.
- Next, stir in the milk and then egg until well combined.
- Add in the flour, salt, baking powder, bicarbonate of soda (baking soda US) and spices and stir until no flecks of flour remain.
- Fold through the chocolate chips briefly using a large metal spoon.
- Spoon the batter into the muffin cases, filling them about ¾ full. Finish with a sprinkling of rolled oats to the centre of each one if you like.
- Transfer to the oven and bake for 40 minutes or until a skewer comes out clean. If you are using a jumbo 6-cup muffin tray then you’ll need to bake the muffins for 45-50 minutes. Allow to cool for 10 minutes in the tray and then carefully remove and serve.
Notes
HOW TO ROAST A PUMPKIN
Preheat the oven to 180°c/160° fan/350ºf/gas mark 4 and line a baking tray/sheet with baking paper. Slice a cooking pumpkin in half lenghtways. Use a spoon to scoop out the seeds and strings. Place the halves, flesh side down on the baking tray and brush with the oil. Use a fork to pierce the skin a few times. Roast for 50 minutes, or until soft. Set aside until it is cool enough to handle - about 10-15 minutes. If the flesh is coming away from the skin, you can use a large serving to spoon scoop out the flesh in big chunks. If not, it’s usually best to turn the pumpkin halves over and peel the skin off with the help of a spoon. Roughly chop, transfer to your blender or food processor and blend into a smooth purée.Baby & Toddler
If sharing with a baby or toddler, use maple syrup instead of granulated sugar and leave out the salt.
STORAGE
Can be kept for 4 days at room temperature in an air-tight container. Can be frozen and defrosted in the microwave. To reheat once defrosted bake for 7 minutes at the same temperature in the oven, or air fry on 160ºc/320ºf for 4 minutes.
Nutrition
Calories: 204kcalCarbohydrates: 27gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 47mgSodium: 195mgPotassium: 159mgFiber: 3gSugar: 10gVitamin A: 2865IUVitamin C: 1mgCalcium: 59mgIron: 1mg
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