Healthy Pumpkin Muffins

These sweet muffins use our Ginger & Spice Nibbles and are a fantastic low FODMAP treat sent in by Kate from Melbourne. 

Ingredients:

• 1/3 cup extra virgin Olive oil
• 1/2 cup Maple syrup
• 2 Eggs
• 1/4 cup Milk of choice
• 1 cup Pumpkin Puree (use Kent pumpkin which is baked first in oven for approx. 30-40 mins - remove skin after baking & puree)
• 2 TSPN Pumpkin Spice Blend (1 TSPN cinnamon, 1/4 TSPN ground Nutmeg. You can also add 1/2 TSPN ground Ginger)
• 1 TSPN Baking Soda
• 1 TSPN Vanilla Extract
• 1 3/4 cups flour (GF & low FODMAP)
• 1/3 cup Rolled oats (can be left out if intolerant)
• A handful of Fodbods ginger and spice nibbles (blitzed).
• Pinch of sea salt

Method:

1. Preheat oven to 160 C (fan) and grease 12 muffin cups.
2. In a large bowl, beat the oil and maple syrup with a whisk.
3. Add eggs and pumpkin puree and beat well.
4. Add milk, spices, baking soda, vanilla extract, salt and mix well.
5. Add flour and oats to the bowl and mix with a large spoon until combined.
6. Divide the batter evenly between the muffin cups.
7. Add blitzed ginger and spice nibbles to the top of each muffin prior to baking. You can also add brown sugar for crunch. (2 teaspoons between 12 muffins) depending on your preference.
8. Bake for approx. 25 mins or until cooked.
9. Let cool, then enjoy!