Healthy(ish) Pumpkin Muffins – Willey’s Weekly Bake 125


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



  1. Preheat the oven to 180 degrees Celsius.
  2. Firstly in a large bowl weigh out all the dry ingredients. db431bff-f125-4c80-94e4-9703c9cc13de
  3. In a jug or separate bowl at the wet ingredients; sugar, eggs, milk and vanilla bean paste.
  4. Grate the pumpkin using a corse grater and add to the wet mix.
  5. Add the wet mix to the dry mix and mix together,  do not over mix or this will cause the muffins to become stiff.
  6. Line a muffin tin with cases, the recipe should make 12 medium size muffins.
  7. Half fill the muffin cases with the mixture. 6bb76f4e-52f5-409f-9e28-4e300d26e444
  8. Add a small spoonful of dulche de leche on to the middle of the muffin. Then top with the remaining mixture. 446c2cbc-81c6-48a7-8a2e-4d59f9726ecd
  9. Bake in the oven for 15-20 minutes until lightly brown and fluffy.


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