I can’t get enough of these scrumptious mini-muffins.
Ingredients (makes about 24 mini muffins)
1 1/2 cups roasted pumpkin puree
1/2 cup olive oil
3 large eggs
3/4 cup caster sugar
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
1 1/2 tsp baking powder
1 tsp salt
1 cup wholemeal flour
3/4 cup hi fibre plain white flour
1 tbsp ground flax seeds (optional)
Preheat oven to 160 degrees celcius
Grease wells of mini muffin tray (I find coconut oil works best)
Whisk together dry ingredients
Whisk together wet ingredients
Add wet ingredients to dry ingredients and mix until just combined
Fill wells of muffin tray with batter
Bake for about 20 minutes or until skewer inserted in middle comes out clean
Remove from oven and let sit for five minutes before turning out muffins to cool on a rack.
Eat some while they are still hot!