Vegan pumpkin muffins

Ingredients for 1 servings:

• 200 g flour
• 150 g sugar
• 2 tsp cinnamon
• 1 tsp, heaped baking powder
• 1 tsp, leveled baking soda
• 1 tbsp apple cider vinegar
• 1 packet of vanilla sugar
• 1 pinch of nutmeg
• 150 g pumpkin(s), cooked and mashed
• 50 g soy yogurt (yogurt alternative) (alternative: applesauce)
• 50 ml oil, vegetable
• Powdered sugar for garnishing
• Ginger, grated, optional
• Turmeric, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

for 12 muffins, quick and moist

Cook the pumpkin (Hokkaido is a good option) until it falls off the knife when skewered, then mash it with a fork or potato masher. Place all the dry ingredients in a mixing bowl and mix well. Then add the remaining ingredients and stir briefly. With muffins, the trick is often to mix the batter well, but not too thoroughly. Add a little grated ginger and turmeric to taste; this will give it a subtle spiciness, and the turmeric will give it a more intense color. Divide the batter between 12 muffin cases and bake at 175°C for approx. 20-25 minutes using fan-assisted oven or top/bottom heat. Test for doneness. Allow to cool, then serve garnished with powdered sugar. Tip: The ganache from my Snickers cake recipe also works well as a topping.