12 Serves
48 Mins
Preheat your oven to 175°C and line a muffin tray with paper liners.
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Vitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
19 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
124 mg / 4,700 mgSodium
212 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
1 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a large mixing bowl, whisk together the all-purpose flour, sugar, spice blend, baking soda, and salt until well combined.
In a separate bowl, combine the pumpkin, cooking oil, and eggs, mixing until smooth.
Gently fold the wet pumpkin mixture into the dry ingredients until just incorporated, being careful not to overmix.
Divide the batter evenly into the prepared muffin liners, filling each about two-thirds full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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