Pumpkin Spice Muffins

Pumpkin Spice Muffins

Total: 40 min. | Active: 10 min.
vegan, lactose-free
Nutritional value / piece: 191 kcal
, Fat: 9 g
, Carbohydrate: 25 g
, Protein: 3 g
Ever since our exchange semesters in the USA, we've loved pumpkin spice! These muffins are quick and easy to make and are perfect for an autumn snack, breakfast or dessert.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

320 g pumpkin puree
1 dl oat drink
½ dl rapeseed oil
170 g white flour
150 g ground cane sugar
2 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger powder
¼ tsp ground cloves
¼ tsp salt
80 g pecan nuts, coarsely chopped
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Utensils

12-hole muffin tin, greased

How it's done

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Dough

Mix the pumpkin puree, oat drink and rapeseed oil in a bowl until smooth. Mix flour and all ingredients up to and including salt, sieve in, stir to a smooth dough. Mix in the pecan nuts. Spoon the dough into the prepared muffin tin.

To bake

For approx. 30 mins. in the centre of an oven preheated to 180 °C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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