pumpkin muffins


Prep Time

15 minutes

Prep Notes

gluten free and diary free .

pre cook your pumpkin in the oven. just cut it half, remove the seeds (wash them and spare them for planting or roasted to eat!), place them on parchment paper with the skin on the outside and bake for about 20 minutes.

great way to add some extra nutrients into your family baking .

inspired from greenkitchenstories.com recipe warm pumpkin & coconut muffins .


Cooking Time

25 minutes

Yields

12/15

Ingredients

Dry ingredients:

1/2 cup hazelnut flour (grind yourself hazelnuts)

1/2 cup rice flour

1/2 cup buckwheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon powder

1/2 teaspoon nutmeg

1/2 teaspoon ginger powder

1/2 teaspoon vanilla powder

a pinch of salt


Wet ingredients:

1/2 cup pumpkin puree (from Hokkaido pumpkin left over cooked in the oven, yes keep the peel!)

2 organic eggs

3 tablespoon maple syrup

1/3 cup extra virgin olive oil

1 cup coconut milk (BPA free, better in the tetra pack then the canned one-read labels and choose the best one with less or no additives)


extras:

one handful of cocoa beans

one handful walnuts


Directions

  • preheat the oven 180°C
  • place all the dry ingredients in a bowl and mix together with a spoon
  • beat the eggs in a separate bowl for a minute
  • add the rest of the wet ingrediets to the eggs, keep stirring
  • add the dry mixture to the wet one and mix
  • add the walnuts roughly chopped and the cocoa beans
  • place the batter into the muffin forms (fill up just until 3/4 of the form)
  • bake for about 25/30 minutes
  • to know when they are cooked: they should look golden from outside and if you place gently a wooden toothpick in it, it comes out clean
  • let them cool down a bit and enjoy !

Notes

you can replace the gluten free flour mix with what you have at home.

you can also replace walnuts and cocoa beans with your favourite things to give it a little texture when you bite them.