Pumpkin pecan cranberry muffins
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 180°C.
  2. 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.
  3. 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.
  4. , 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.
  5. 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.
Recipe by at https://fannythefoodie.com/2016/09/25/pumpkin-pecan-cranberry-muffins/