I just love the colours and flavours of autumn, this time of year calls for the scent of cinnamon, nutmegs and all the sweet baking spices that you can think of. I have been buying flavoured pumpkin treats from maple and pumpkin cakes to pumpkin pies, so I thought why not give this popular pumpkin spice muffin recipe a try.
There are so many variations of this recipe online that I decided to adapt the ingredients by using coconut almond milk, walnuts and almond extract.
To make a batch of 12:
You will need:
1 3/4 cups plain flour
1tsp ground cinnamon
1/2 tsp salt
2 tsp baking powder
6 tbsp unsalted butter
1 1/3 cups brown sugar
2 large eggs
1 1/3 cups pumpkin puree
1/4 cup coconut almond milk
1/4 cup chopped walnuts
1 tsp almond extract
Gently carve the top of your pumpkin, using a serving spoon scoop out the seeds and stringy parts of the pumpkin, bin the string part.
*you can use the pumpkin seeds for many delicious dishes.
With your serving spoon, scoop out the flesh of the pumpkin.
I will be using the pumpkin skin for a DIY planter centrepiece.
You’r now ready to puree your pumpkin.
I added 3 ice cubes with a little bit of water to the blender before adding the scooped pumpkin and blending into a puree.
Pre heat the oven to 185 degrees, line a 12 cup muffin tin with cases.
Cream the butter and sugar in a bowl.
Add the eggs, one at a time into the mixture, beating each until smooth.
Add your pumpkin puree, coconut almond milk and almond extract to the mix.
Add the dry ingredients and mix until combined. Avoid over mixing your ingredients.
Spoon the mixture evenly amongst the muffin cases, they should be about a 3mm gap from the top of the case.
Bake the muffins for 20 to 25 minutes or until the tops are browned. Let them cool on a cooling rack for half an hour.
Serve warm and enjoy.