Cinnamon Pumpkin Muffins
Vegan, makes 12.
2 cups plain flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon (or sub with some ground cloves, nutmeg, cayenne pepper)
1/2 cup granulated or caster sugar
1 1/4 cup pumpkin puree*
1/4 cup almond milk
1 tsp vanilla extract
1 Tbsp apple cider vinegar
1/4 cup honey, agave or maple syrup
1 "flax egg" (whisk together: 1/4 cup water + 1 Tbsp flax seeds)
3 Tbsp vegetable/sunflower oil
Fold in: 1/2 cup chopped pecans, or chocolate chips, or both!
*To make your pumpkin puree roast approx 800g of pumpkin flesh in a medium oven (gas mark 6, 190 degrees C) for about 30 minutes, until it is soft and starts to release moisture. Blend it in a food processor until smooth.
Preheat oven to 180 degrees. Line some muffin tins.
Combine the dry ingredients in a large mixing bowl.
Fold in the wet. Tip: let the flax egg mixture stand for 2 minutes before folding in to plump the seeds. Fold in the pecans/choc chips last.
Pour the batter in the muffin tins - fill them 2/3 full.
Bake for 17-22 minutes or until the outside is toasty to touch and baked through.
Allow to cool and then devour, or nibble with a cuppa.