Pumpkin Spice Muffins | vegan, gluten-free, oil-free |
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
- 170 g Hokkaido pumpkin (raw, deseeded)
- 130 g almond flour
- 80 g coconut sugar
- 100 g almond butter or any other nut butter as cashew or tahini
- 120 ml oat milk or preferred plant milk
- 25 g tapioca flour or cornstarch
- 2 tsp pumpkin spice
- 2 tsp natron or baking powder
- Optional: 2 tbs chocolate chips
- Preheat oven (circulating air) to 150° C.
- Cut pumpkin into cubes (you can keep the skin when having organic Hokkaido pumpkin) and cook for 10-15 minutes in slightly boiling water.
- Transfer pumpkin and oat milk in a blender and puree until smooth.
- Add the remaining ingredients (except chocolate chips) and mix to a creamy dough.
- The dough has a very thick consistency.
- Using a spoon, divide the dough evenly into 12 muffin tins and press in a few chocolate drops if you like.
- Bake in the middle of the oven for about 15-20 minutes until golden brown.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-spice-muffins-vegan-gluten-free-oil-free/
3.5.3208