A bit of pumpkin baking to enjoy during the autumnal months!
These vegan-friendly, baby-sized snacks are full of goodness and also provide a bit more texture for adventurous foodies during stage 2 weaning.
225g plain flour
1tsp baking powder
1tsp pumpkin pie spice (cinnamon can be an alternative)
125g pumpkin puree
60g grated carrot
01 Preheat the oven to 200C.
02 Mix together the flour, baking powder and spice in a large bowl.
03 Add the pumpkin puree and milk to the bowl and mix until combined, then stir in the grated carrot.
04 Scoop batter into muffin tins and bake for around 20 minutes – a knife inserted in the centre should come out clean.
05 Allow to sit for around five minutes before removing from the tins, then allow to cool completely before serving.
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