PUMPKIN MUFFINS

PUMPKIN MUFFINS

Time for baking. It is time for Halloween and pumpkins are everywhere. They really rock in recipes as well… pumpkin bread, pancakes, cookies… even coffee has a pumpkin flavor… So,  to follow the trend, I baked those moist and delicious pumpkin muffins and filled them with plum jam. The combo fits perfectly this Halloween mood!

Ingredients:

1 cup of pumpkin puree

300 ml almond milk

1 egg

1 tablespoon of honey

1 cup of whole wheat flour

1 teaspoon of baking powder

½ teaspoon of baking soda

1 teaspoon of cinnamon

nuts, jam, plum jam (optional)

 

Directions:

  1. Make pumpkin purée. Cut the pumpkin into pieces and bake in the oven, preheated to 350 F for 1 hour. Let it cool down and blend it.
  2. Make the dough. In a big bowl, place all of wet ingredients from the list: pumpkin purée, milk, egg, honey. Mix it up with a spoon and set aside.
  3. Preheat the oven to 350 F. Grease a muffin pan with nonstick spray. Set aside.
  4. In the other bowl, place flour, baking powder, baking soda and cinnamon.
  5. Combine wet and dry ingredients together.
  6. If you want, you can place some jelly or nuts on top.
  7. I still had my homemade plum jam so I used it as a filling, but the choice is yours.
  8. Bake muffins for 25-30 minutes.