Pumpkin Muffins
Pumpkin anything, yeah I’ll be down for it…In my opinion, pumpkins are one of the best and most versatile ingredients for either sweet or savory recipes, their delicate sweet flavor and smooth consistency makes them just perfect for eating roasted, blended for soups or smoothies, or just hidden inside delicious bakes like these decadent muffins.
Ingredients
240g wholegrain flour
140g brown sugar
15g baking powder
pinch of salt
1 tsp cinnamon
1/2 tsp ginger powder
pinch of nutmeg
pinch of ground clove
200g cubed pumpkin pulp
120g unsweetened almond milk (or any other milk of you choice)
100g olive oil
20g honey
Method
Preheat the oven to 190°C
In a large mixing bowl, add the dry ingredients and combine well - remember to sift the flour with a strainer
In a high-speed blender, add the pumpkin cubes, milk, olive oil and honey
Add the blended mixture into the large bowl and combine well with the rest of ingredients
Set 12 muffin liners on a baking tray and pour 3/4 of the mixture into each
Bake for 18-20 minutes at 190°C
Transfer into a cooling rack and repeat the process for 6 more muffins
Let them cool down for at least 30 minutes before you have a bite and burn yourself like I did