Pumpkin Muffins with Seeds
Baking and Desserts • World
Description
You can use only one type of flour, only one type of sugar, and instead of coconut oil, you can use regular butter. However, the texture of the muffins will not be as tender and moist as when using coconut oil.
Ingredients
- Wheat Flour 1 cup
- Spelt flour ¾ cup
- Raw cane sugar ½ cup
- Sugar ½ cup
- Salt ½ teaspoon
- Chicken Eggs 2 pieces
- Pumpkin flesh 15 oz
- Coconut Oil ½ cup
- Vanilla extract 1 teaspoon
- Ground Cinnamon 1 teaspoon
- Ground Cloves ¼ teaspoon
- Ground Nutmeg ¼ teaspoon
- Shelled pumpkin seeds 2 tablespoons
- Baking Soda 1 teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 185°C (365°F). Line muffin or cupcake baking trays with paper liners.
Step 2
First, prepare the pumpkin. Wash the pumpkin, cut it open, remove the seeds, and cut it into pieces. Choose the method that is most convenient for you: STEAMING IN A POT, IN A MULTICOOKER, IN THE MICROWAVE, or BAKING IN THE OVEN. Check if it is soft; if so, the pumpkin is ready. Peel it, blend it into a puree in a blender, or pass it through a sieve to make it smooth. If the puree is watery, drain it.
Step 3
In a bowl, mix the dry ingredients: the two types of flour, salt, a level teaspoon of baking soda, and the spices.
Step 4
In a separate bowl, beat the eggs with a mixer until frothy, add the two types of sugar, and mix. Then add the pumpkin puree (400 grams), vanilla extract, and melted coconut oil.
Step 5
Add the flour mixture and stir just enough to combine the ingredients, but no more.
Step 6
Spoon the batter into the molds, filling them about 1 cm from the edge. Top the muffins with pumpkin seeds.
Step 7
Place the muffins in the oven and bake for 20-22 minutes. Check for doneness with a toothpick; it should come out dry.
Step 8
Serve warm or cooled.
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