These pumpkin muffins are a really great FODMAP diet plan friendly Halloween treat. You could use puréed squash if you can't find canned pumpkin or even the cooked insides of your Jack-O-Lantern. Make sure any canned pumpkin you buy only contains pumpkin and is sweetened with any FODMAP nasties like fructose syrup or thickened with any gluten containing additives. I've suggested that the ginger is optional in this recipe, but do try it - it adds a real spicy kick and ginger is a great traditional IBS soother.Ingredients
1 can pumpkin purée (454 grams)
2 medium eggs
200g gluten-free flour
50g ground almonds
50g gluten-free rolled oats
100g light brown soft sugar
1 tablespoon treacle or molasses
1tsp ground ginger
1tsp cinnamon
1tsp baking powder
50g chopped glace ginger or 1tsp fresh grated ginger (optional)
Makes 12
Using an electric whisk or stand mixer, beat the eggs and sugar together for 3 minutes or until pale and fluffy. Add the pumpkin purée and treacle and briefly mix again. Tip in all the other ingredients and fold them into the wet mixture until just combined.
Fill each muffin case two-thirds full. Bake at 180C/375F for 25 minutes of until a knife inserted into the centre of the muffin comes out clean.
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