Pumpkin mini-muffins

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I can’t get enough of these scrumptious mini-muffins.

Pumpkin mini-muffins

Ingredients (makes about 24 mini muffins)

wet ingredients

1 1/2 cups roasted pumpkin puree

1/2 cup olive oil

3 large eggs

3/4 cup caster sugar

1tsp cinnamon

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)

flour

Directions

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

batter

Fill wells of muffin tray with batter

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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!

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3 thoughts on “Pumpkin mini-muffins

  1. Pingback: Pumpkin Chickpea Muffins | Just Good Food

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