Healthy pumpkin muffins

• vegetable oil↗

  for the tin

• coarsely grated pumpkin200g g

  or butternut squash

• ground cinnamon↗2 tsp tsp
• ground mixed spice1 tsp tsp
• ground ginger↗½ tsp tsp
• Greek-style oat yogurt↗175g g
• eggs↗2 2
• oat milk↗125ml ml
• maple syrup↗1 tbsp tbsp
• wholemeal spelt flour↗175g g
• raisins↗100g g
• baking powder↗1½ tsp tsp
• pecans↗25g g

  chopped

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6 and line a muffin tin with 10-11 cases and very lightly oil them (otherwise the fat-free mixture tends to stick to the paper). Alternatively, use silicone cases. Put the pumpkin in a bowl, partially cover so steam can escape, then microwave on full power for 5 mins. Mash the cooked pumpkin with the spices until smooth. Allow to cool.

2. 2

   Beat the yogurt, eggs, oat milk and maple syrup into the pumpkin, then fold in the flour, raisins and baking powder until well mixed. Add a drop more milk if required. Scoop into the muffin cases and sprinkle over the pecans. Bake for 20-25 mins until risen and firm. Leave to cool and serve. Will keep chilled for up to three days in an airtight container.