It’s that time of the year! Pumpkin muffins = Autumn.
- 1 1/2 cups pumpkin puree
- 100ml oil
- 3 egg replacers
- 3/4 cup raw sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 1/4 cups flour (I mixed teff, garbanzo flour and gluten-free mix, but normal flour or just gluten-free mix is fine)
- Topping (2 Tablespoons sugar and 2 teaspoons cinnamon) – optional
Preheat the oven to 180 C. Grease 12 muffin forms. Whisk together the first three ingredients. Add sugar, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt. Stir well. Mix in flour. Spoon mixture into prepared muffin tins. Sprinkle the cinnamon and sugar over the tops of the unbaked muffins.
Bake for 15 -20 minutes or until toothpick inserted comes out clean.
Downed two as soon as they were cool enough to eat!