Recipe: juicy pumpkin muffins (vegan)

Falling leaves, rain, colder temperatures – autumn is here. But autumn doesn't just bring negative changes. We can also look forward to bright colors, cozy evenings at home, and pumpkins. Which brings us right to today's topic: pumpkin muffins!

This year, I wanted to use pumpkin not only in the classic and savory way, but also in the sweet form of a cake. Ultimately, this would result in delicious, juicy Pumpkin chocolate muffins They're easy to prepare. The muffins taste sweet with a hint of spice. Just autumnal.

Before we get to the really important part, the recipe, I'd like to talk a little more about the individual ingredients of the pumpkin chocolate muffins. Spelt flour, Coconut blossom sugar and ground almonds. For a gluten-free version The spelt flour can be replaced with the same amount of oat flour. Coconut blossom sugar and ground almonds are, of course, not required. Feel free to replace these ingredients with your favorite sugar or nuts.

Another important ingredient is the pumpkin puree. I have a great tip for you: In the supermarket or drugstore you will find on the baby food shelf Pure pumpkin in a jarCheap, sustainable, and super easy! No need to cook and puree pumpkin yourself.

The recipe is characterized by its Spices Rounded off: If you have a pumpkin spice mix, feel free to use 2-3 teaspoons. If you don't have it on hand, that's no problem. Simply mix cinnamon, ground cloves, and nutmeg, and your muffins will taste just as good. .

These moist pumpkin muffins bring autumn to your table. They're perfect as a dessert, snack, or even breakfast (simply heavenly with almond butter!). The sweet and spicy flavor of these muffins comes from a combination of chocolate, cinnamon, vanilla, nutmeg, and ground cloves.

Let's go!

Recipe for moist 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 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 tsp 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).
Whisk the dry ingredients (flour, sugar, almonds) in a mixing bowl. Add the 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 batter into the muffin cups in portions.The batter will probably seem too runny, but that's perfectly fine. Then top with the remaining chocolate drops.
Bake in the oven at 180 degrees Celsius for 25 minutes. Before removing the muffins, use a toothpick to check their consistency. The batter may still be sticky, but should no longer be runny.
Let it 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 learn more about healthy eating, mindfulness or sustainability, take a look here over.