The whole wheat flour gives a boost of fiber to these delicious and moist muffins. In lieu of the sunflower oil spread, you can also use milk and applesauce. A perfect fall treat for your family without all of the guilt.
Makes: 12 muffins
Ingredients
For muffins
1 cup all purpose flour
3/4 cup whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 teaspoon ground cloves
2 teaspoon baking powder
1 teaspoon baking soda
3 tablespoon brown sugar
pinch of salt
1 egg
1/2 cup sunflower oil spread, I use Vitalite (a UK brand), soften to room temperature
3/4 can of pumpkin puree (I use Libby's)
For glaze
1/2 cup light cream cheese, softened
1/2 cup confectioners sugar
1 teaspoon vanilla extract
2 tablespoon milk
Directions
1. Preheat oven to 190 C (375 F). Mix flour, cinnamon, nutmeg, cloves, baking powder, baking soda, sugar, and a pinch of salt in a large mixing bowl.
2. In a small bowl, mix egg, sunflower oil spread, and pumpkin puree until smooth.
3. Pour pumpkin mixture to flour mixture. Mix well until you reach a batter that is somewhat similar to cooked porridge.
4. Line muffin tray with cupcake liners or spray cooking spray into muffin cups to avoid sticking.
5. Fill each muffin cup with batter. About 2/3 full.
6. Bake muffin in oven for 18 minutes or until a wooden toothpick comes clean when inserted.
7. Let cool on a baking tray.
8. Meanwhile to make glaze, whisk cream cheese, confectioners sugar, vanilla extract and milk until smooth and lumps have disappeared.
9. Remove muffins from tray and place on them on greaseproof paper.
10. Using a small spoon, drizzle glaze over the muffins.
11. Enjoy!
