Geschatte leestijd: 2 minuten
The pumpkin is the autumn vegetable of the season. I have made many dishes with it. Especially the savory pumpkin muffins turned out very well! Healthy muffins are often a bit less sweet and also less fatty than the original, but you hardly notice that with these delicious muffins. With this sweet snack, you will certainly get into the cozy autumn atmosphere!
Peeling a pumpkin is not the most enjoyable task in the kitchen. It does require some effort, but the outcome is definitely worth it. However, it can now be much easier! In most supermarkets, you can find freshly peeled and sliced pumpkin. Ideal, since we already have so little time. And healthy eating should of course remain fun. You can now have fresh pumpkin soup on the table in no time! And the same goes for these muffins. Lovely, isn’t it?
Ingredients for Pumpkin Muffins
- 230 g pumpkin puree (fresh half a pumpkin)
- 250 g whole wheat or spelt flour
- 100 ml plant-based milk
- 2 fresh figs
- 1 tbsp ginger juice
- 3 tbsp shake and smoothie mix (nuts, flaxseed, and raw cacao crisps)
- 2 tsp cinnamon
- 2 tsp baking soda
- 3 tbsp liquid coconut or olive oil
- Sweetener to taste; stevia (low-calorie), 4 tbsp agave syrup, or 4 tbsp honey.
Preparation of Pumpkin Muffins
- Preheat the oven to 200 degrees.
- If you buy a whole pumpkin: Start by peeling it. This can be done in various ways, but I first cut it into quarters and then peeled off the skin (with a paring knife).
- Cut the flesh into small pieces and cook them in a pan with plenty of water.
- Is the pumpkin soft? (Just like with potatoes) then drain the water.
- Mash the flesh into a puree. Set it aside for a moment.
- Cut the figs into small pieces. (if the fig is fresh, you can eat it with the skin but if you don’t like that, I would peel it.)
- We make the mixture by first mixing the flour and the milk into a nice batter.
- Then add the puree and the remaining ingredients to the mixture and mix everything well together. Use a mixer for convenience.
- Fill the muffin molds to well over half with the batter.
- Bake them for about 30 minutes until done. Pay close attention to the color. It should become golden brown.
- When they are ready, poke them with a wooden skewer. Is the skewer clean? Then the muffins are done.
- Let them cool down a bit and finish them off with some Greek yogurt, blueberries, and cinnamon.
Tip! You can store the pumpkin muffins in the refrigerator for a day and you can freeze them. This way, you always have a healthy snack at hand!
