Pumpkin Spice Muffins

1. Preheat the oven to 180°C fan forced (or 200°C conventional). Grease a 12 hole muffin tin.

2. Mix the flour, spices, salt and sugar in a large mixing bowl.

3. In a large measuring jug, measure 1 cup pumpkin puree and 1 cup yoghurt. Add the vanilla extract and eggs and mix well.

4. Gently stir in the wet mixture to the dry mixture. Less stirring is better! Depending on your choice of yoghurt and your pumpkin puree, you might need to add a bit more to get the right texture. You’re looking for a thick batter that will still fall off the spoon. When it’s nearly mixed, add pepitas, if using.

5. Spoon mixture into the muffin tray and top with more pepitas.

6. Bake for 20-25 minutes, until a skewer poked into the middle comes out clean. Let cool on a rack.

Storage: Best eaten on the same day they’re baked. Store in an air-tight container at room temperature. They freeze very well. Let defrost in the lunchbox or 30 sec in the microwave.

Looking for other flavours? 

Check out our Banana Split and Peachy Keen varieties. 

Pumpkin puree: Great for using up leftover pumpkin! If starting from scratch: 

· Microwave: peel and dice pumpkin. Put in a microwave-proof container with a splash of water. Cover with a plate or lid and microwave for 3 minutes. Remove lid and microwave for another 2-3 minutes, until soft. Let the pumpkin cool before mashing. Place 1 cup portions in a ziplock bag in the freezer for next time!

· Oven: Halve a butternut pumpkin and scoop out the seeds (these can be washed and roasted – yum!). Bake in a 180°C fan forced (or 200°C conventional) oven for about 45 minutes, until the flesh is tender. Once it has cooled, use a large spoon to scoop out the flesh, leaving the skin behind. Mash or blend the flesh and place 1 cup portions in a ziplock bag in the freezer for next time!