Pumpkin – currently it can be found everywhere: whether fresh at the vegetable market or as a decoration on a windowsill. And I, the Berti, was very pleased that my recipe from the
vegan pumpkin bread
was so well received by you! My joy in baking does not seem to go out – on the contrary: it grows more and more. And so there is for you today another recipe with pumpkin – namely muffins!
This is what you need for about 10 pieces of muffins:
- 350 g Hokkaido pumpkin
- 300 g spelt flour (I have a Salzburger grain mill and have fresh spelt wholemeal flour For example, with the
Mill MT 5
it is very easy to grind spelt).
- 1 package baking powder
- 150 g whole cane sugar
- 100 ml sunflower oil
- 1 breeze salt
- 1 tsp cinnamon, 1 pinch ground cloves, 1 pinch ground anise (The spices are of course optional. There are also no limits here to trying out what other spices might be suitable).
- a few raisins (also optional)
First, remove the seeds from the pumpkin and cut into small cubes. Boil the pumpkin with a little water and then puree it. Then mix all the other ingredients into a dough and add the pumpkin puree once it has cooled.
If the dough seems too “firm”, you can optionally add some rice, oat or soy drink.
Preheat the oven to 180°C and grease the muffin tin, if it is not silicone, with oil. Pour the dough into the mold.
Bake the pumpkin muffins for about 25 minutes and then let cool – done!
P.S. Are you also as enthusiastic about mills as I am? Or even have your own Salzburg grain mill? Then you may be interested in this article:
Why the housing of our mills is made of solid wood and not plastic
See you very soon, your Berti