After six tries, it finally worked out. The pumpkin spice muffins – not too fudgy, not too sweet, not too dry and not too greasy :). Sometimes the healthy kitchen is not so easy at all. Especially when it comes to gluten-free and oil-free baking. Whereby I must say that the fudgy things always taste very delicious to me. Mostly even better :). But we want to keep it generally suitable, which is why I have tried here a little longer.
For the muffins, I prefer to use date sweetness or coconut blossom sugar. If you prefer it sweeter, you can increase the sugar from 80 g to 100 g here. It will still work. For less sweetness, it goes the other way around too, of course. Anyways, I think with the 80 g it should fit quite well. The muffins are not too sweet but still a bit.
I like to use almond flour as a gluten-free option. Once because it is bakeable, once because of its taste and once because of its nutritional value. If we take a closer look at the nutrients, we see that almond flour simply consists of 40%+ protein. How awesome! Then we don’t have to drink any protein shakes after the sport. We can simply eat these pumpkin spice muffins:).
If you don’t have any almond flour yet and need some more reasons to buy it, here you go :):
- almond flour is defatted,
- has little carbohydrates,
- is a protein bomb,
- rich in vitamins,
- dietary fibers and
Especially now in the Christmas kitchen, it is an absolute HAVE for me! But also otherwise it is an amazing topping on salads or casseroles or an additive in smoothies.
Which almond flour?
With almond flours, there is a wide selection and they all taste a bit different. Some also have a strong aftertaste of marzipan. I used the Govinda almond flour (advert: discount code annelina10 for 10% discount). This almond flour has a neutral taste, hardly any marzipan xd, it is organic and contains 53% PROTEIN. That’s incredible!
Apart from that, there are a lot of other almond flours*. So everybody can try something for himself and see what fits. If you have a favorite almond flour, please let me (and the others) know in the comments. Then we all learn something new.
Almond butter: If you prefer a cheaper version than almond butter, you can use Tahini here. I didn’t test it, but I am very confident that it will work out great too.
- 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.