Pumpkin and Ginger Muffins

Serves 12


60ml vegetable oil
150 self-raising flour
160g wholemeal flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1½ teaspoon ground ginger
2 eggs
100ml low fat natural yogurt or soya alternative
275ml skimmed milk
250g cooked pumpkin
25g pumpkin seeds
1 tablespoon honey


  • Preheat the oven to 200c/180c fan/Gas Mark 6 and line a muffin tray with pieces of baking parchment or muffin cases.
  • Sieve the flours, baking powder and bicarbonate of soda into a bowl and stir in the salt and ginger.
  • In another bowl mix the eggs, yoghurt/dairy alternative, milk, honey and oil until well combined. Pour this into the flour mixture and fold in until well combined.
  • Stir in the cooked pumpkin and spoon the mixture into the cases.
  • Sprinkle the pumpkin seeds on top and bake in the oven for 20-25 minutes or until well-risen and cooked through so a skewer comes out clean once inserted into the centre of the muffin.

Per 100 g

Medium fat, low saturates, low sugar, medium salt 

Per serving

Energy: 177 Kcals/ 742 Kjoules   Fat: 7.6g   Saturates:  1.1g  Sugars: 4.1g   Salt:  0.4g