in Recipes

Vegan pumpkin muffins

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 200 g sugar beet syrup
  • 200 g Hokkaido pumpkin(s)
  • 50 g hazelnuts, ground
  • 120 ml oil
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

juicy and quick to make

Preheat the oven to 180°C (top/bottom heat). Deseed and chop the pumpkin (peeling is not necessary), and boil it in a little water until soft. Drain the water. Mix the pumpkin pieces with the sugar beet syrup and puree. Alternatively, you can mash the pumpkin with a fork, as it is very soft. Mix the flour, hazelnuts, baking powder, and baking soda. Add the oil and pumpkin puree and mix to form a batter. Pour the batter into a muffin tin lined with 12 paper baking cups and bake in the oven on the middle rack for about 20-25 minutes until golden brown. Let the muffins cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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