RECIPE: Juicy Pumpkin Muffins (Vegan)

Falling leaves, rain, colder temperatures – autumn is here. But with autumn comes not only negative changes. We can also look forward to bright colors, cozy evenings at home and pumpkins. That brings us to today's topic: pumpkin muffins!

This year I wanted to use the pumpkin not just in the classic and hearty soup form, but also sweetly in cake form. Ultimately, the result was delicious, juicypumpkin chocolate muffinsthat are easy to prepare. The muffins taste sweet – with a hint of spice. Just autumnal.

Before we get to the really important thing, the recipe, I would like to talk a little more about the individual ingredients of the pumpkin chocolate muffins. The basis is spelled flour, coconut blossom sugar and ground almonds. For a gluten-free version, the spelled flour can be replaced with the same amount of oatmeal flour. Of course, coconut blossom sugar and ground almonds are not a must either. Feel free to replace the ingredients with your favorite sugar or nuts.

Another important ingredient is the pumpkin puree. When it comes to this, I have a great tip for you: In the supermarket or drugstore you can find pure pumpkin in a jar on the baby food shelf. Cheap, sustainable and really easy! This way you don't have to cook and puree pumpkin yourself.

The recipe is rounded off by its spices : If you have a pumpkin spice mixture, you are welcome to use 2-3 teaspoons of it. If you don't have these on hand, that's of course not a problem. Simply mix cinnamon, ground cloves and nutmeg and your muffins will taste just as good .

These juicy pumpkin muffins bring autumn to your table. They are suitable as a dessert, snack or even as breakfast (they are heavenly with almond butter!). The sweet and spicy taste of the muffins comes from the combination of chocolate, cinnamon, vanilla, nutmeg and ground cloves.

Let’s go!

Recipe for juicy chocolate pumpkin muffins (vegan)

Ingredients for 12 pieces

200 g spelt flour

100 g (coconut blossom) sugar

75 g ground almonds or nuts of your choice

2 tsp Baking Powder

1 pinch of salt

2 ½ tsp pumpkin spice seasoning or:

1 ½ tsp Cinnamon
½ tsp nutmeg
¼-½ tsp ground cloves
(if you want you can also add some cardamom and/or ginger)

250 g pumpkin puree

170 ml plant milk (I used almond milk)

1 TL Vanilla

2 tsp lemon juice

70 g dark chocolate drops

Tools: Kitchen scales, mixing bowl, whisk, muffin tin, muffin cups or oil for greasing the tin

preparation

First preheat the oven to 180 degrees (top and bottom heat).
Mix the dry ingredients (flour, sugar, almonds) in a mixing bowl with a whisk. Add baking powder, salt and the remaining spices and stir in.
Add pumpkin puree, plant milk, vanilla and lemon juice and mix well.
Finally, fold in ¾ of the chocolate drops.
Then pour the dough into the muffin cups in portions. The dough will probably seem too runny to you, but that's completely okay. Then top with the remaining chocolate chips.
Bake in the oven at 180 degrees for 25 minutes. Before removing, check the consistency of the muffins with a chopstick. The dough may still be sticky, but should no longer be liquid.
Let cool down and enjoy!

Preparation time: approx. 10 minutes preparation | 25 minutes baking time | Total time approx. 35-40 minutes

Nutritional information per serving*: 172 kcal | 24.3 g carbohydrates | 3.7 g protein | 5.9 g fat

*1 serving corresponds to one muffin

HAVE FUN TRYING IT OUT!

If you would like to discover more recipes or find out more about the topics of healthy eating, mindfulness or sustainability, take a look here over.