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Pumpkin & Ginger Muffins

0 Reviews

  • Reduced Sugar
  • Reduced Calorie
  • Vegetarian

About the bake

These delicious muffins are made from low fat butter and half spoon sugar so you can enjoy them guilt free.

40Total Time
20Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (Fan 160°C, Gas Mark 4). Place 12 muffin cases in a muffin tray.

  2. Step 2:

    Place the pumpkin in a food processor and whiz until quite finely chopped. Add all the remaining ingredients except the milk, and whiz until smooth. Add the milk gradually until you get a soft dropping consistency. Alternatively you could grate the pumpkin and beat in the remaining ingredients.

  3. Step 3:

    Divide between the muffin cases and bake for about twenty minutes until firm to the touch.

Ingredients

    • 250g Pumpkin (peeled & chopped)
    • 125g Half spoon granulated sugar
    • 3 Large free range egg(s)
    • 175g Margarine
    • 350g Self-raising white flour
    • 1 tbsp Ground ginger
    • 2 tbsp Milk (whole)

Utensils

  • 12 muffin cases
  • 12 hole muffin tin

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