These muffins are healthy (ish). They are perfect for a quick breakfast or breakfast on the go. I had a large crown prince pumpkin leftover from our homegrown ones which I was trying to use up, if you can’t get hold of pumpkin you could use butternut squash or carrot if you prefer. I love the spices in these muffins, they are the perfect warming treat. I added a drop of dulche de leche in the middle for a gooey surprise but if you want them to be healthier you could just leave this bit out.
- 250g Pumpkin
- 1/2 cup of milk
- Drop of vanilla bean paste
- 2 eggs
- 1 cup of soft brown sugar
- 1 1/2 cup of Wholemeal flour
- 1/2 tsp of baking powder
- 1/4 tsp of bicarbonate of soda
- 1/2 tsp of Cinnamon
- 1/4 tsp of ground cloves
- 1/2 tsp of all spice
- 1 cup of melted margarine or vegetable oil
- 1/2 can of dulche de leche or caramel
- Preheat the oven to 180 degrees Celsius.
- Firstly in a large bowl weigh out all the dry ingredients.
- In a jug or separate bowl at the wet ingredients; sugar, eggs, milk and vanilla bean paste.
- Grate the pumpkin using a corse grater and add to the wet mix.
- Add the wet mix to the dry mix and mix together, do not over mix or this will cause the muffins to become stiff.
- Line a muffin tin with cases, the recipe should make 12 medium size muffins.
- Half fill the muffin cases with the mixture.
- Add a small spoonful of dulche de leche on to the middle of the muffin. Then top with the remaining mixture.
- Bake in the oven for 15-20 minutes until lightly brown and fluffy.