for 12 pieces

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

How it's done

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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