Pumpkin and Pecan Muffins
Everyone loves a muffin and these are just perfect for Autumn and super easy to make. Pumpkin is a nutrient rich food that supports your heart and helps to lower blood pressure. It contains potassium and vitamin C as well as zinc, which all give your immune system and skin that little boost it needs, especially at this time of year.
I also like to use ground almonds in place of flour. It gives a wonderful taste and texture, plus you get that additional vitamin E bonus. All-in-all this recipe makes a pretty guilt-free treat.
400g pureed pumpkin
200g coconut sugar
110g coconut oil
100g ground almonds
175g buckwheat flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp turmeric
1 tsp Madagascan vanilla
5 tbsp almond milk
1 medium egg
200g pecan nuts
Makes 12 muffins.
Preheat the oven to 180°C/350°C/Gas mark 4. Place 12 paper cupcake cases into a bun tray.
In a food processor cream the coconut oil and sugar.
Add the rest of the ingredients, except the pecans, and blend until smooth.
Transfer the batter to a mixing bowl. Roughly chop the pecans and fold into the mixture. Then divide evenly into the 12 baking cases and bake in the centre of the oven for 20-25 minutes.
That's it! So simple and quick. When the muffins are cooked let them cool and tuck in. They will keep for a few days in an airtight container (if you have any left).
For the pumpkin puree you can either boil fresh pumpkin, which you may have plenty of at this time of year and blend in a food processor. Or you can cheat and pick up a can of ready-pureed pumpkin. Both work well, so it's entirely up to you and may depend on how much time you have.
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