If you have some pumpkin leftovers from pumpkin carving, why not try these delicious pumpkin muffins?  
Healthy and tasty... a definite must try :) 

You will need:

For the Muffin Mixture:

Lamb Brand Wholemeal Flour 175g

Lamb Brand Plain Flour 100g

Lamb Brand Brown Sugar 30g

Lamb Brand Mixed Spice 2tsp

Lamb Brand Cornflour 1 tbsp

Lamb Brand Baking Powder 1 tsp

Lamb Brand Bicarbonate of Soda 1 tsp

Lamb Brand Table Salt 1/2 tsp

Lamb Brand Oats & Pumpkin Seeds, for sprinkling on top

Pumpkin Pure 250g

Coconut Oil 75ml

Maple Syrup 60ml

Milk 50ml

Eggs 2

For the Tahini Graze:

Lamb Brand Cornflour 1 tbsp

Lamb Brand Vanilla Powder 1/2 tsp

Stevia 80g

Tahini 60ml

Milk 5 tbsp

All you have to do is:

1. Preheat the oven to 180oC.

2. Line a 12-cup muffin tin with paper cases and set a side.

3. In a large bowl, mix the dry ingredients (flours, baking soda, baking powder, spice, salt & sugar).

4. In a seperate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk and eggs).

5. Divide the batter among the 12 muffin cups.  Fill each muffin tin almost to the top with a scoop of batter.

6. Bake for 20 minutes or until tops are puffy and spring back when you press them.

7. Meanwhile prepare the tahini glaze. 

8. Put the stevia in the food processor and blend until it's very fine like icing usgar.  Use a whisk to mix it in a small bowl with the tahini and milk.

8. Remove from the muffin pan and let cool before glazing.