in Recipes

Cinnamon Pumpkin Muffins

updated

Spread the love

Ingredients for 1 servings:

  • 300 g wholemeal spelt flour
  • 250 g Hokkaido pumpkin(s)
  • 150 g brown sugar
  • 3 tsp, crushed cream of tartar baking powder
  • 1 tsp, smothered cinnamon
  • 40 g almonds, ground
  • 100 ml soy milk (soy drink) vanilla
  • 120 ml olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Vegan

Deseed the pumpkin, cook until soft, and then mash it without any cooking liquid. Mix the dry ingredients together, then add the oil, milk, and pumpkin and knead everything into a dough. The batter will be a bit firm, as it should be. Spoon into the muffin tins with two spoons and bake at 180°C for 20 to 25 minutes. Let cool and enjoy.

Facebook Comments

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.

Farmer's loaf

Macaroni with apple and sausage pan