Pumpkin Muffins are inspired by Emma Galloway from @mydarlinglemonthye.
These seriously easy and ‘nom nom’ pumpkin muffins were devoured by my toddler this morning. He couldn’t keep his paws off them! Neither could his tiger, giraffe, elephant and horse who were spotted eating the crumbs post tea party. [I couldn’t make that up if I tried].
The original recipe is for six but I doubled the recipe because in my book as there is no point in cooking if there are no left overs. I also subsisted the brown rice, quinoa & almond flours for a combination of whole meal and white self-raising flour. This was purely out of convenience as there was no way I was going to the shops with a sick babe this morning.
Seriously Easy Pumpkin Muffins
Begin by preheating your oven to 180 degrees celsius (350F).
200g of roasted pumpkin (I just used last nights left overs; skin and all), 1 grated orange zest, 2 large eggs, 90ml olive oil, 160ml coconut milk, 1 teaspoon vanilla powder, 250grams self-raising flour [3 parts whole meal + 1 part white] & 80grams rapadura sugar.
Puree the pumpkin and then mix in all the wet ingredients; orange zest, eggs, olive oil & coconut milk. Add in the rapadura sugar and vanilla to the wet mix and beat well. Then gently fold in the flour. Ladle the batter into a 12 hole muffin tin lined with papers and bake for about 20 minutes until cooked.
Seriously couldn’t get any simpler if you tried.
These are perfect for baby lead weaning and toddlers as the outside is a bit crispy but the inside of these muffins is melt in your mouth and super soft. I had mine with a coffee. Albeit cold coffee.