Prep Time:35 mins
Cook Time:17 mins
These pumpkin muffins are really subtly flavoured with spice, making them very nice for little ones. You don't need to grate the pumpkin too finely for it to disappear into the muffin and become invisible when your children eat them. If you struggle to get your children to eat veg this is a great and yummy way to do it!
- ¼ C ground flaxseed (a.k.a linseed)
- 1 C water
- 1 C gluten-free oats*
- ¾ C maple syrup
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 2 C grated pumpkin flesh (about ¼ of a small pumpkin)
- ¹⁄3 C oil (sunflower or melted coconut)
- 1 Tbsp cider vinegar
- 2 tsp bicarbonate of soda
- 1¼ C gluten-free self raising flour*
Preheat the oven to 180°C (fan) and line your muffin tins with cases.
Make your flax egg by combining the ground flaxseed and water in a mug, stir occasionally so that it can congeal into an gloopy egg-like consistency.
In a bowl combine the oats, maple and spices. Then grate your pumpkin and add it to the mix along with the oil & vinegar. Combine these together before adding the flour & bicarbonate of soda.
Spoon into the waiting cases and pop into the oven for 17 minutes to bake. When they come out of the oven leave them in their tins for 5 minutes before placing on a cooling rack.
*if you are ok with gluten this recipe also works with regular flour & oats