Breakfast for 10

Pumpkin Yogurt Muffins

Name: Pumpkin Yogurt Muffins
Total time: 40 min
Yield: 10 servings
Cuisine: British and Irish
Ingredients: vegetable oil for the tin; 200 g coarsely grated pumpkin or butternut squash; 2 tsp ground cinnamon; 1 tsp ground mixed spice; 1/2 tsp ground ginger; 175 g greek-style oat yogurt; 2 eggs; 125 ml oat milk; 1 tbsp maple syrup; 175 g wholemeal spelt flour; 100 g raisins; 1 1/2 tsp baking powder; 25 g pecans chopped

These tender pumpkin muffins mix yogurt, spices, raisins, and pecans before baking until risen and firm.

$0.43per serving $

40 minstart to table

10servings

British and Irish Vegetarian Kid-friendly Budget Breakfasts Back to school Fall

Ingredients

vegetable oil for the tin
200 g coarsely grated pumpkin or butternut squash
2 tsp ground cinnamon
1 tsp ground mixed spice
1/2 tsp ground ginger
175 g greek-style oat yogurt
2 eggs
125 ml oat milk
1 tbsp maple syrup
175 g wholemeal spelt flour
100 g raisins
1 1/2 tsp baking powder
25 g pecans chopped

Steps

Heat the oven to 375 F and oil 10 wells of a muffin tin.
Whisk the yogurt, eggs, oat milk, maple syrup, and grated pumpkin in a large bowl.
Stir the flour, spices, baking powder, raisins, and pecans into the wet mixture.
Divide the batter among the prepared muffin wells.
Bake for 20 to 22 minutes until risen and the centers are firm.

Main ingredient on sale this week? See what to make with eggs on sale.