Lactofree Pumpkin Muffins

Lactofree Pumpkin Muffins

Add a tasty twist to your next batch of muffins with the flavour of pumpkin. Use our easy-to-follow recipe to mix savoury and sweet with delicious results.


Step 1
  • Preheat oven to 200ºC/Gas Mark 6.
Step 2
  • Use a paper towel to grease the muffin tray with Lactofree® spreadable.
Step 3
  • In a large bowl mix together the brown sugar, golden syrup, pumpkin and egg whites. Stir them all together with a wooden spoon until well mixed.
Step 4
  • In another bowl mix together the flour, polenta, cinnamon, nutmeg and bicarbonate of soda.
Step 5
  • Add the wet ingredients to the dry. Use a tablespoon to mix the ingredients gently. This will make sure your mixture stays light.
Step 6
  • Use a teaspoon to divide the mixture equally into the muffin tray. Bake the muffins for 20-25 minutes.
Step 7
  • Leave the muffins in the tray until they are cool, and then turn out.
Step 8
  • Decorate with Halloween themed icing.


Small Knob Spreadable
Light brown sugar
100 g
Pumpkins (Puréed)
225 g
Golden syrup
1 cup
Egg whites
Plain flour
170 g
50 g
1 tsp
1 tsp
Bicarbonate of soda
1 tsp