John Myers
Contents
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Ingredients
- 300 g Hokkaido pumpkin
- 2 tbsp Lemon or lime juice
- 2 tbsp Liquid honey
- 350 g Spelt flour type 630
- 3 tsp Baking powder
- 3 tsp Cocoa powder
- 1 pinch Salt
- 1 tsp Gingerbread spice as needed
- 2 Pc. Eggs
- 120 g Brown sugar
- 100 ml Sunflower or rapeseed oil
- 150 ml Unsweetened coconut milk from a can
- 100 g Desiccated coconut
- 75 g Baking-Proof chocolate droplets
Instructions
- Grate the pitted pumpkin medium-fine. With Hokkaido you can leave the shell on, all other varieties have to be peeled beforehand. Drizzle with lemon juice and honey and mix.
- Whisk eggs, sugar, oil and coconut milk together well. Mix flour, baking powder, cocoa powder, salt and, if you like, gingerbread spices in a bowl and then stir briefly into the egg mixture. Just long enough for the dry and wet ingredients to just mix. You can still see bits of flour.
- Finally fold in the pumpkin and coconut flakes and chocolate drops. Line a muffin tin with baking molds and distribute the batter in it. If there is more dough left than the tray has hollows, simply stack two or three paper cases one inside the other, then they are more stable and fill the dough in.
- Bake the muffin tray and the approx. 4 additional muffin tins in the preheated oven on the middle rack for approx. 25 - 30 minutes. Then let it cool down and, if you like, cover with a chocolate icing and sprinkle with desiccated coconut.
Nutrition
Serving: 100gCalories: 233kcalCarbohydrates: 26.8gProtein: 3.2gFat: 12.5g
