Pumpkin, cinnamon and seed muffins

On-plan tasty muffins, which are a filling end to a picnic or quick lunch.

Makes 24 buns or about 10-12 muffins.

Ingredients

• 280g Spelt or gluten free flour.
• 1 tablespoon baking powder.
• 2 teaspoons ground cinnamon.
• 1 teaspoon salt.
• 3 free range eggs.
• 175ml milk substitute. ( I used Kalo coconut milk drink.)
• 85g melted butter.
• 125g Xylitol.
• 350g grated pumpkin or butternut squash.
• Handful raisins (optional).
• Handful of pumpkin seeds.

Method

1. Pre-heat oven to 200 C, Gas 6 or fan 180 degrees.
2. Line a bun or muffin tin with paper cases.
3. Put flour, baking powder, salt, cinnamon into a large bowl mix up a bit.
4. In a large jug beat eggs with milk and add melted butter and xylitol.
5. Mix well then add to flour.
6. Stir roughly so no clumps of flour are left.
7. Add the grated pumpkin or squash.
8. Mix through.
9. Add raisins if using.
10. Put mixture in paper cases and top with a few pumpkin seeds.
11. Bake for 20-25 minutes until risen and golden.