Wholemeal self-raising flour
2 cup(s), (320g)
Butternut pumpkin, cooked without added fat
1 cup(s), (215g), mashed
⅔ cup(s), (160ml)
½ cup(s), (125ml)
Vanilla bean extract, alcohol free
3 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 12-hole (⅓-cup/80ml capacity) muffin tin with oil.
- Sift flour and cinnamon into a large bowl. Return any husks to bowl. Whisk pumpkin, eggs, buttermilk, syrup and vanilla in a medium bowl until combined. Add pumpkin mixture to flour mixture and stir until just combined.
- Spoon mixture among prepared holes. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean. Set muffins aside in tin for 5 minutes before transferring to a wire rack to cool.