I don’t think I could survive without spices. I especially love cinnamon and ginger. Just a pinch makes anything taste much better, don’t you agree?
The thing is, despite my spice-addiction, I had never baked pumpkin muffins. Incredible, I know!
I’m more of a savoury person, that’s why I’ve always used pumpkin in creams and soups. But I saw so many mouthwatering sweet dishes on Instagram, that I decided to give it a try and bake some pumpkin.
The result has been so delicious that it’s going to be one of my autumn musts from now on. Thanks to the spices and the berry touch it’s not too sweet, it’s perfect! 😀
I hope you like it!
Dairy-free pumpkin muffins
- Servings: yields 12 muffins
- Time: 30 minutes
- Difficulty: easy
- 1 cup pumpkin (boiled and drained) or canned
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup oat milk
- 1 tbsp cider vinegar
- 1 +3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp all spice
- 1/8 tsp cloves
- 1 cup fresh or frozen raspberries
- Preheat oven 200 º C
- Combine milk and vinegar in a mug. Leave for a few minutes.
- In a big bowl, whisk pumpkin and sugar. Add egg and mix. Pour milk+vinegar and whisk again until homogeneous.
- In another bowl, mix the flour, baking powder, baking soda, salt and spices.
- Add the dry combination to the pumpkin mix and blend until it is a thick batter.
- Finally, add the raspberries.
- Pour in muffin tins and bake for 20 minutes at 200 º C
- You can use any vegetal milk (soy, rice, almond…)