Pumpkin pecan cranberry muffin
Pumpkin pecan cranberry muffin
Pumpkin pecan cranberry muffin
Finally it is pumpkin season, yaaaay!!! So of course I am having pumpkin for breakfast, lunch, dinner and obviously dessert. A perfect way to include pumpkin in a dessert recipe are these pumpkin pecan cranberry muffins that tase absolutely amazing. They could actually even go through as breakfast muffins as they’re pretty filling as well, thanks to the oats I added to the batter. I actually brought these yummies to the gym I got to and everyone who tried them said they tasted amazing so I guess that sais it all, you definitely have to try them, like right now! So go off, get baking!
Pumpkin pecan cranberry muffin
- 100 g oats
- 130 g spelt flour
- 65 g coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- a dash of salt
- 40g pecans, roughly chopped
- 50g dried cranberries
- 40g pumpkin seed
- 1 tbs apple cider vinegar
- 260g pureed pumpkin*
- 120 ml Soy milk**
- 2 tbs maple syrup
- coconut oil or rapeseed oil (for greasing)
- Preheat oven to 180°C.
- Add oats, spelt flour, coconut sugar, baking powder, vinnamon and salt into a large mixing bowl. Stir together. In a separate bowl combine pureed pumpkin, soy milk, maple syrup. Then pour the liquid ingredients to the dry ingredients and stir until well combined.
- Grease your muffin tins, you can also use paper liners though. Evenly distribute the mixture into your muffin tins. The amount of batter makes six large muffins.
- , Bake for 20-25 minutes or until a toothpick stuck into the middle comes out clean. When your muffins have finished baking let them cool completely and enjoy.
- Optinal: drizzle with your favourite chocoltae, I used caramel chocolate and then sprinkled it with some more of the nuts and cranberries which I roughly chopped.
Pumpkin pecan cranberry muffin
Pumpkin pecan cranberry muffin
Fall is far behind us, but I’m still SO into pumpkins! Would it be wrong if I still tried making these muffins? 😉
It definitely wouldn’t be wrong at all 🙂