Spiced Pumpkin Muffins

This is an easy and healthy seasonal muffin recipe loaded with nutrients, naturally sweetened and so delicious. These pumpkin muffins are soft, fluffy and moist - the most amazing breakfast muffin and the perfect treat for Halloween. They got all the autumn flavours in one bite. Spooky!

Makes: 6

Prepare: 15 minutes, plus cooling

Cook: 25 minutes

Ingredients:

• 200g pumpkin, peeled
• 60ml sunflower oil
• 1 tsp mixed spice
• ½ tsp fine sea salt
• 2 large eggs
• 150g plain flour
• 2 tsp baking powder
• ½ tsp vanilla extract
• 30ml whole milk
• 3-4 tbsp maple syrup or honey
• 30g mixed seeds

1. Preheat the oven to 180°C, gas mark 4. Line a 6-hole muffin tin with paper cases. Roughly chop the pumpkin, then put in a food processor and whizz until finely chopped.

2. In a large bowl, beat the oil and maple syrup with a whisk. Add the eggs and beat well. Add the pumpkin pureé, spice blend, baking powder, vanilla extract and salt. Then gradually add the flour and milk and mix with a large spoon just until combined (a few lumps are ok). Stir in half the seeds.

3. Carefully spoon the mixture in the prepared muffin cases and sprinkle over the remaining seeds.

4. Bake in the oven for 20-25 minutes or until springy to the touch. Leave in the tin for 5 minutes, then transfer to a cooling rack. These are perfect for breakfast or an afternoon snack, especially with a little butter or honey on them.

Tip: If you don't have pumpkin you can use squash instead- any variety, except spaghetti.