By Adem Lewis /

Hello & Welcome to Milly White Cooks!
For today’s recipe, I’m sharing my easy and taste-tastic Pumpkin Granola Muffins, made
with real pumpkin, crunchy oat granola and my own warming pumpkin spice blend. They’re
low in fat, especially saturated fat but are still tender, moist and Pumpkin-licious. This
recipe is from my new Low Fat & Low Cholesterol Christmas & Holiday Entertaining Made Easy
Cookbook, it makes 8 muffins and each one is only 211 Calories, with just 7g of Total
Fat and 0.8g of Saturated Fat. You can find all the links to my cookbooks in the detail
box below. We’ll start by taking a quick look at the
ingredients list, which as always, I’ll give in both metric and American measurements.
You’ll need: 65g or ½ cup less 1 tbsp of plain or all
purpose flour plus 45g or 1/3 cup of wholemeal or whole-wheat flour.
55g of natural caster sugar which is a ¼ cup of superfine sugar plus 40g or 3 tbsp
of soft brown sugar. Here’s 1 free range egg, which is size large
in the UK or extra large in the US. This is 30ml or 2 tbsp of walnut oil, but you could
use sunflower or rapeseed oil instead. I’ve also got 30ml or 2 tbsp of buttermilk and
this is the only dairy ingredient in the muffins, so if you did want to make them dairy-free,
then just use 2 tbsp of almond or oat milk instead.
In this little dish, I’ve got 1½ tsp of baking powder and ½ tsp of bicarbonate of soda or
baking soda. For spices, I’m using ¾ tsp ground cinnamon, ¼ tsp each of ground allspice,
ground ginger and nutmeg, which I’ll freshly grate straight from the whole nut. I’m going
to add just a pinch of low sodium salt plus ½ tsp of vanilla extract.
So there’s two more pretty essential ingredients that we need for Pumpkin Granola Muffins and
that’s pumpkin and granola. First off, this is 125g or ½ cup, packed, of my homemade
slow cooker pumpkin purée or you can use canned instead. However, canned pumpkin purée
is not so easy to find in the UK and my slow cooker pumpkin purée is super easy to make,
so look out for my how-to video coming very soon. And it tastes far superior too, even
if I do say so myself! Finally, some granola, and I’m using
85g or 1 scant cup of my Pumpkin Spice Granola. I’ll add a link in the description box to
my video on how to make this and, as you can see, it’s really packed full of delicious
fruit, nuts and seeds. Obviously, you can use whatever granola you have at home instead.
Don’t forget to subscribe to my channel for more healthy cooking inspiration. Now let’s
get cooking! So the first thing to do is to get the wet
ingredients ready and I start this by breaking the egg into a jug and giving it a light whisk
with a fork. To this add the vanilla extract, oil and buttermilk and give it another quick
whisk. Then add the pumpkin purée and beat again. Beating all the wet ingredients together
beforehand means that we don’t need to overbeat our muffin mixture when we mix it and this
helps ensure a much lighter and fluffier baked cake in the end, so it’s worth doing this
extra step. My other tip to help get the fluffiest, lightest
muffins even though we’re using some brown flour, is that we sift these thoroughly too.
So, pop the white and wholemeal flour into the sieve. Now’s a good time to grate in the
nutmeg, plus the ground spices, salt, caster sugar and brown sugar. Then I’m just going
to use my wooden spoon to break down any lumps, especially in the brown sugar, and push it
through the sieve. Look, you can see, although it didn’t appear to be the case, there were
quite a few clumps in the brown sugar. Once I’ve got these out and sieved it all through,
I’m left with the wholegrains from the brown flour and this is full of heart-healthy goodness
that we don’t want to go to waste, so we’re going to tip this back into the bowl.
Pour over the wet mixture and use a wooden spoon to lightly mix together. You do need
to make sure the ingredients are thoroughly combined but don’t over-beat it as this makes
for a tough muffin and no-one wants that! Finally, tip in the granola and lightly fold
it into the muffin mixture. I’ve lined a muffin tray with 8 paper liners
and I’m using an ice-cream scoop to divide the mixture evenly between the cases, like
this. I’ve also pre-heated my oven to 160C fan, 350F or Gas Mark 4 and I’m going to bake
the muffins for 20 mins until they are firm to the touch like this. Leave them to cool
in the pan for 10 minutes then transfer to a wire rack to cool completely.
Now they’re perfect just as they are but I do like to add a little pumpkin glaze drizzle
to razzle them up a bit. To do this, all you need is:
40g icing sugar which is equivalent to 1/3 cup of powdered sugar, 10g or 2 tsp of pumpkin
purée and 1/8 tsp cinnamon. Dependent on how wet the purée is, we may need a drop
or two of milk, but we’re not going to add this until the end, once we’ve seen if the
glaze needs it or not. So add the cinnamon to the sifted sugar and
whisk together then add the pumpkin purée and continue whisking. Although it might not
appear to be the case first of all, keep beating and the sugar will dissolve into the pumpkin
to form a glaze. Whilst I’m doing this, I’d just like to ask, “When do you like
to indulge in a muffin?” – is it mid-morning for elvensies or to keep you going in the
afternoon with a cup of tea? Let me know in the comments section below!
Right, you need the glaze to be about the consistency of pouring cream, just like this,
perfect, so I don’t need to add any of the milk at all. Now I know this doesn’t look
like a lot of icing, but you’ll be surprised at how far it can go as a drizzle.
And here’s how to do it. Group the muffins closely together. I’m being fancy and using
a slate board because I’m filming this but you’d probably just want to use a tray or
chopping board. Now I’ve popped the glaze into a disposable icing bag like this, but
if you don’t have one, you can just use a teaspoon instead. The drizzle will be a little
more rustic, but that can be part of the charm. So, if you are using a bag, snip off the end
and then just start drizzling. I like to go over all the muffins in one direction and
then go back over them in the other direction to create a kind of random, cross-hatch pattern,
just like this. Once I�ve made sure all the muffins have some glaze on them, I go
back over any that need a little more, filling in the gaps.
And here we are � properly pumpkinlicious! Can you believe that this has 40% fewer calories
and a massive 80% less saturated fat than the Pumpkin Muffin you can buy alongside your
Pumpkin Spice Latte at a well-known coffee house?
I hope you’ve enjoyed this video, please give it a thumbs up and subscribe if you have.
You’ll soon be able to find this recipe in my Low Fat & Low Cholesterol Christmas & Holiday
Entertaining Made Easy Cookbook. It’s available as a paperback or Kindle book from Amazon,
or as an ebook from iBooks, Nook or Kobo, you’ll find all the links in the description
box below! If you want to see how I made the Pumpkin
Spice Granola that I used in these muffins, I have a video of that recipe, the link will
be in the box below too. You may also like to watch more of the videos in my low fat
cooking series, like these for my Plum Crazy Green Smoothie or my Spicy Seed & Carrot Flatbreads?
If you are interested in finding out more about eating to lower high cholesterol, then
watch my video 31 Fabulous Low Cholesterol Diet Foods.
Thank you so much for your company. Please also let me know in the comments if you make
this recipe or if you’d like to see a video of any other of my recipes and bye for now!

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