These small pumpkin muffins are perfect for a quick and fun baking session with the kids
They are super easy and very healthy
Ingredients
500 g peeled and cubed pumpkin
300 g whole wheat flour (about 2 and a half cups)
1 tbs baking powder
115 g sugar (just over half a cup)
2 medium eggs
125 ml canola oil (half a cup)
200 ml yogurt 1.5% fat
1 tbs vanilla extract
Instructions
Steam the pumpkin until soft then drain and mash it well and let it cool slightly
In a bowl mix the flour baking powder and sugar.
In another bowl mix the eggs yogurt oil and vanilla
Pour the wet ingredients and pumpkin into the center of the dry ingredients and stir gently until just combined. Avoid overmixing
Spoon the batter into a muffin tin lined with paper cups or greased
Bake for about 20 minutes at 180 degrees Celsius until a toothpick comes out clean. Let cool and remove from the tin
Enjoy a healthy tasty pumpkin muffin perfect for breakfast snack or dessert