Are you just as massive a fan of muffins as we are? If you are, you should know that this is one of the recipes we prefer when it comes to eat these amazing little pockets of sweetness. Sweet pumpkin preparations are quite popular in some parts of the world, especially in those places where this stunning fruit grows in a simply amazing variety of cultivars. As weird as it might sound to some, squashes in general go really well with sweet food, at least as much as they go with savoury, and if you are intrigued by the idea of tasting some delightful, soft and wholesome muffins with a delicate aroma of pumpkin, this could just be the right recipe to try.
½ cupbrown sugar
¾ cupoat milk
2⅔ tbspvegetable oil (optional)
2 cupwholewheat flour
3½ tspbaking powder (not baking soda)
5.6ozpumpkin
¼ cuppumpkin seeds
For the topping
1½ tsppumpkin seeds
1½ tsppistachios
Instructions
- Preheat the oven to 180°C or 360°F and finely dice the pumpkin.
- Take a bowl and pour in the sugar, the milk and the oil, and stir the ingredients until the sugar is completely dissolved.
- Add in the flour, the baking soda, and stir them in. Add in the diced pumpkin, the pumpkin seeds, and stir them in to complete the batter.
- Grease a muffin pan and scoop the batter into the mould, making sure to divide it equally.
- Sprinkle the surface of the muffins with some extra pumpkin seeds or with some chopped pistachios.
- Place the tray into the preheated oven and bake the muffins for 15 minutes, remembering to rotate the tray half way through the cooking time to allow for even browning and cooking. To make sure that the muffins are cooked before, pierce them with a toothpick. If cooked, the pick will come out dry and with no mixture on it.
Substitutions and Tips
- I made a mistake during the video and said “add in the baking soda”. The right ingredient to use for this recipe is in fact, baking powder.
- Feel free to use any sugar you desire for this recipe, as they all work well.
- The oat milk can be substituted with any other non-dairy milk you have to hand.
- If using oat flour for this recipe, do know that the muffins will need a little longer to cook.
Yield, Times and Info
Makes: 8 muffins
Preparation Time: 10m
Cooking Time: 15m
Total Time: 25m
Cooking Temperature: 180°C - 360°F
Storage Times: These muffins keep for 3 days at room temperature and up to a week in the fridge.
Preparation Time: 10m
Cooking Time: 15m
Total Time: 25m
Cooking Temperature: 180°C - 360°F
Storage Times: These muffins keep for 3 days at room temperature and up to a week in the fridge.
Nutritional Info
Serving Size: 160g (2 muffins) Calories: 355kcal Carbohydrate: 62g Starch: 30g Sugar: 21g Fiber: 6g Fat: 3.6g Saturated Fat: 0.3g Unsaturated Fat: 3.3g Protein: 9.5g Sodium: 860mg Water: 75g
