RECIPE: Juicy Pumpkin Muffins (Vegan)
Falling leaves, rain, colder temperatures - autumn is here. But autumn brings not only negative changes. We can also look forward to bright colours, cosy evenings at home and pumpkins. Here we are directly at today's topic: pumpkin muffins!
This year I wanted to use the pumpkin not only as a soup, but also sweetly in a cake form. In the end, this resulted in delicious, juicy pumpkin-chocolate muffins that are easy to prepare. The muffins taste sweet - with a touch of spice. Just like autumn
Before we get to the really important thing, the recipe, I would like to talk a little bit more about the individual ingredients of the pumpkin chocolate muffins. The basis is spelt flour , coconut blossom sugar and ground almonds. For a gluten-free version , the spelt flour can be replaced by the same amount of oatmeal flour. Of course, coconut blossom sugar and ground almonds are also not a must. You are welcome to replace the ingredients with your favourite sugar or your preferred nuts.
Another important ingredient is the pumpkin puree . I've got a great tip for you about that: In the supermarket or drugstore you can find pure pumpkin in a jar on the shelf with baby food. Cheap, sustainable and really simple! So you don't have to cook and puree extra pumpkin yourself
The recipe is rounded off with its spices : If you have a Pumpkin Spice mix, you're welcome to use 2-3 teaspoons. If you don't have them at hand, that's no problem either. Just mix cinnamon, ground cloves and nutmeg and your muffins will taste just as good in the end.
These juicy pumpkin muffins will bring autumn to your table. They are suitable as dessert, snack or even as breakfast (with almond paste simply heavenly!). The sweet-spicy taste of the muffins is created by the combination of chocolate, cinnamon, vanilla, nutmeg and ground cloves
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 teaspoons baking powder
1 pinch of salt
2 ½ TL Pumpkin Spice spice or:
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼-½ TL ground cloves
- (if you like you can also add some cardamom and/or ginger)
250 g pumpkin puree
170 ml vegetable milk (I used almond milk)
1 teaspoon vanilla
2 tsp lemon juice
70 g dark chocolate drops
Tools: Kitchen scales, mixing bowl, whisk, muffin tin, muffin tin or oil for greasing the tin
- 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, vegetable milk, vanilla and lemon juice and mix well.
- Finally, fold in ¾ of the chocolate drops
- Then put the dough into the muffin cups in portions. The dough will probably seem too liquid to you, but that's fine.
- Bake in the oven at 180 degrees for 25 minutes. Check the consistency of the muffins with the stick test before removing them. The dough may still be sticky, but should not be liquid.
- Let it cool down and enjoy!
Preparation time: approx. 10 minutes preparation | 25 minutes baking time | total time approx. 35-40 minutes
Nutrition information per serving*: 172 kcal | 24.3 g carbohydrates | 3.7 g protein | 5.9 g fat
*1 portion corresponds to one muffin
HAVE FUN TRYING IT OUT!
If you would like to discover more recipes or learn more about healthy eating, mindfulness or sustainability, take a look here over.