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Pumpkin and Oat Muffins
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Pumpkin and Oat Muffins

These easy Pumpkin and Oat Muffins are perfect for the kids lunch boxes and make a great snack for the whole family. Thermomix instructions also included.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 24
Calories: 0kcal

Ingredients

  • 2 cups 300g self raising flour
  • 1 teaspoon cinnamon
  • ½ teaspoon bicarbonate of soda
  • 1 cup 110g rolled oats + ½ a cup extra to decorate the muffins
  • cup 70gbrown sugar
  • 2 eggs
  • ¾ cup plain yoghurt
  • 350 g steamed pumpkin

Instructions

  • Preheat your oven to 190 degrees and line 2 x 12 hole muffin tins with paper cases.
  • Roughly mash the steamed pumpkin in a bowl using a fork and set aside until needed.
  • Sift the flour, cinnamon and bicarb soda into a bowl, add the rolled oats and sugar and stir to combine
  • Whisk the eggs and yoghurt together, add the mashed pumpkin and stir to combine
  • Pour into bowl with dry ingredients and mix with a spoon until just combined - the mixture will still be a little lumpy
  • Spoon the mixture into your muffin tins and sprinkle with the extra oats.
  • Bake for approx 20 minutes or until lightly golden and cooked through.
  • Leave the muffins to cool in the tin for 10 minutes before transferring to a wire rack to completely cool.

Notes

You will get approximately 22 - 24 muffins from this recipe.
These Pumpkin and Oat Muffins are also freezer friendly.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg