Pumpkin muffins with whole wheat flour

Ingredients for 12 servings:

• 250 g pumpkin flesh (cleaned, finely grated)
• 220 g flour, wholemeal flour (wholemeal wheat flour or spelt flour)
• ½ tsp baking powder
• ½ tsp baking soda
• 125 g brown cane sugar
• 1 pinch of nutmeg, freshly grated
• 1 pinch of ginger, freshly grated or ginger powder
• 1 pinch of salt
• 6 tbsp oil
• 125 g sour cream
• 2 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

12 pieces

Preheat the oven to 200°C (400°F), depending on your oven, or 170°C (340°F) for fan-assisted cooking. Wash and deseed the pumpkin, and finely grate it using a vegetable grater. In a bowl, combine the flour, baking powder, baking soda, and spices. In a second bowl, mix the sugar, eggs, oil, and sour cream well. Fold in the pumpkin flesh. Now quickly stir the flour into the moist mixture and pour into a well-greased 12-cup muffin tin. Bake for approximately 25 minutes. As always, the baking time depends on the oven.