Healthy pumpkin muffins
Healthy pumpkin muffins are a moist and flavourful treat packed with pumpkin and zucchini, perfect for breakfast or as a snack. They combine self-raising flour, eggs, and milk for a quick and easy bake.
Cook time 20 min
Prep time 10 min
Ingredients:
2 cups self-raising flour1 tsp cinnamon
1 zucchini
1 cup pumpkin
2 eggs
1/3 cup vegetable oil
3/4 cup milk (1% fat)
Healthy pumpkin muffins are a delicious and nutritious option for breakfast or a snack. These muffins are a perfect way to sneak in some extra vegetables into your diet, making them ideal for kids and adults alike. Packed with zucchini and pumpkin, they offer a moist and flavorful treat without compromising on health.
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Wash and trim the ends of the zucchini. Grate it using a box grater or a food processor. You don't need to peel the zucchini.
If using a fresh pumpkin, peel and cut it into large chunks, remove seeds, and grate or finely chop it.
In a large mixing bowl, combine the self-raising flour and cinnamon. Stir to ensure the cinnamon is evenly distributed.
In another bowl, beat the eggs lightly. Add the vegetable oil and milk, and mix well.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix.
Gently fold the grated zucchini and pumpkin into the batter until evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Enjoy your Healthy Sneaky Veg Muffins warm or at room temperature. These muffins make a nutritious snack or breakfast option!
Enjoy your homemade healthy muffins, a tasty and nutritious snack that everyone will love. These muffins prove that you don't have to sacrifice flavor to eat healthily. Share them with family and friends for a guilt-free treat that is packed with hidden vegetables.
Healthy pumpkin muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
You can substitute self-raising flour with all-purpose flour and add 1 ½ teaspoons of baking powder and a pinch of salt to ensure proper leavening.
Muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with just a few crumbs.
Yes, you can use fresh pumpkin. Make sure to peel and chop the pumpkin, then grate or finely chop it before adding it to the batter.
Cooking Tips:
- Grate the zucchini and pumpkin finely to blend them seamlessly into the muffin batter, ensuring even distribution and a consistent texture.
- For added flavor, consider adding a handful of raisins or chopped nuts to the batter before baking.
- Ensure not to overmix the batter. Mix just until the ingredients are combined to keep the muffins light and fluffy.
- Use paper muffin liners or lightly grease the muffin tin to prevent the muffins from sticking and to make cleanup easier.
- If you prefer, replace the vegetable oil with a healthier fat such as olive oil or coconut oil for additional nutritional benefits.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Nutrition Facts
10 ServingsCalories 140kcal
Protein 6g
Carbohydrates 24g
Fiber 1.42g
Sugar 2.08g
Fat 9g
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