Spiced Pumpkin Muffins


What you will need:

  • cup melted coconut oil or 
  • ½ cup maple syrup or honey 
  • 2 eggs or flax eggs (see note) 
  • 1 cup pumpkin purée (see note) 
  • ¼ cup of almond, oat or coconut milk 
  • 1 tsp of cinnamon 
  • 1 tsp of ground ginger 
  • ¼ tsp of nutmeg 
  • ¼ tsp of allspice 
  • 1 teaspoon baking soda 
  • 1 teaspoon vanilla extract 
  • ½ teaspoon salt 
  • 1 ¾ cups whole wheat flour or gf all purpose flour 
  • 1 cup of diced walnuts 
  • cup old-fashioned oats, plus more for sprinkling on top 

Method:

  1. Preheat oven to 165 degrees celsius and if necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray 
  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt. 
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). Add in walnuts. 
  4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats. 
  5. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. 
  6. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. 

Notes:

These muffins taste even better after they have rested for a couple of hours! They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Vegan option to use flax egg. To make 1 flax egg mixx 1 tbsp of ground flaxseed with 2 tbsp of water and mix well. Let this mix sit for 5 minutes until it forms a solid mix. Multiply by 2 to replace 2 normal eggs. 

For pumpkin puree, cut up 1 Kilo of pumpkin (whatever type is in season) and bake on a lined tray for 45-60 mins. Once cooked through cool on the kitchen bench. If you have left the skin on now it's time to remove it once it comes to room temperature. Place in a food processor and blend on high for 1 min. You want the puree to be nice and smooth. Whatever you have left after your muffin mix you can freeze for 2 months for the next recipe.


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