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