Good morning everybody! These moist and fluffy pumpkin muffins are a good option for breakfast muffin, a sweet snack or a host gift.
Pumpkin Walnut Muffins with Maple Syrup Glace
1 cup spelt flour
3/4 cup walnuts, roasted and ground
1 tablespoon chickpea flour
2/3 cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon vanilla sugar or extract
1 pinch salt
1 pinch nutmeg
1/3 cup cranberries
1 cup hokkaido pumpkin, coarsely grated
½ cup soy milk or almond milk
½ tabelspoon apple vinegar
2 tablespoons sunflower oil
2 tablespoons agave syrup
½ cup pumpkin puree (how to make pumpkin puree)
Maple syrup glace
1 cup icing sugar
1/2 teaspoon cinnamon
3 tablespoons maple syrup
½ tablespoon soy cream
1 tablespoon margarine, creamy
12 walnut halves
Preheat the oven to 220°C, for recirculation heat 180°C.
Put the baking cases in the muffin pan.
Mix soymilk and apple vinegar, set aside for 2 minutes.
Add oil, soy yoghurt and maple syrup in another bowl and mix with a dough scraper.
Combine flour, baking soda, walnuts, chickpea flour, sugar, vanilla sugar, baking powder and soda, cinnamon, salt, nutmeg, cranberries and pumpkin in a big bowl. Then mix the dry and liquid ingredients.
Fill the dough into 12 baking cases.
Bake the muffins in the mid-oven-level for around 22-25 minutes.
Let the muffins cool down on a cooling rack.
Stir icing sugar, cinnamon, maple syrup, soy cream and margarine in a medium bowl. Till it’s thick but creamy.
Coat the muffin top with the glace and top each one with a walnut halve.
The next recipe will be the pumpkin beluga lentil fritters.