Pumpkin Pie Muffins Recipe

Ingredients

• 11½ oz (330 g) plain wholemeal flour
• 4½ oz (125 g) oatmeal
• 1¼ tsp baking powder
• ¾ tsp bicarbonate of soda
• ¼ tsp salt
• 2 tsp ground mixed spice
• 2¼ oz (65 g) molasses sugar
• 1 tbsp stevia granules
• 2 egg whites
• 2 tsp vanilla extract
• 9¾ oz (275 g) cooked pumpkin flesh (about 325 g/11½ oz uncooked weight), mashed until smooth
• 1½ tbsp groundnut oil
• 3½ oz (100 g) unsweetened apple sauce
• 9 fl oz (250 ml) unsweetened vanilla almond milk

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line ten holes in a 12-hole muffin tin with paper cases.
2. Put the flour, oatmeal, baking powder, bicarbonate of soda, salt and mixed spice into a large bowl and mix to combine thoroughly.
3. Beat together the sugar, stevia granules, egg whites and vanilla extract in a mixing bowl, then beat in the mashed pumpkin, oil, apple sauce and almond milk. Add the flour mixture and beat until just mixed.
4. Divide the mixture between the paper cases. Bake in the preheated oven for 25 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
5. Leave the muffins to cool in the tin until cool enough to handle, then transfer to a wire rack to cool completely. They are best eaten within 24 hours but will store for a little longer, and will freeze for up to 1 month.