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Pumpkin Muffins

Vegetarian

Ingredients
Makes 9 standard-sized muffins

350 g raw pumpkin (or 200 g if using pre-roasted or puréed pumpkin)
12 fresh pitted dates
20 ml walnut oil
2 medium eggs
160 g almond flour
40 g wheat flour
10 g phosphate-free baking powder
1 teaspoon Ceylon cinnamon
Zest of 1 organic orange

Preparation time: 10 minutes
Baking time: 20 minutes

Roast the pumpkin (if not using pre-cooked). Pit the dates and place them in a food processor with the walnut oil and eggs. Blend until smooth and uniform.

In a separate bowl, mix the flours with the baking powder and cinnamon. Add the pumpkin mixture to the dry ingredients along with the grated orange zest. Mix thoroughly until the batter is fully combined.

Spoon the batter into silicone muffin molds and bake at 175°C (fan-assisted) for 20 minutes.

Optional Add-ins:
Chopped nuts (walnuts, almonds, hazelnuts), pumpkin seeds, dark chocolate chunks, or extra warming spices like vanilla, tonka bean, cardamom, cloves, or star anise.

Thanks to Vivi for the recipe!

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