Friday, 28 October 2016

Pumpkin Cinnamon Muffins

If you follow my Instagram account then you will have noticed several pictures of the Muffins over the last week. This is version 2 as I increased the amount of cinnamon in the recipe to enhance the flavour. Hence the addition of cinnamon in the title.

1 egg
50g Demerara sugar
3 tbsp coconut oil
150g pumpkin flesh
200g self raising flour
1 tbsp baking powder
3 taps ground Cinnamon

1. Cut the pumpkin flesh into small chunks and cook in a little water over a medium heat until soft.
2. Drain the excess water and set the pumpkin aside to cool.
3. Beat the egg and the sugar together until fully combined.
4. Add the coconut oil and mix well.
5. Use a hand blender or food processor to purée the pumpkin flesh until smooth.
6. Add the puréed pumpkin to the mixture and stir well.
7. Stir in the cinammon and baking powder.
8. Carefully fold the flour into the mixture. Try not to overstir it, just do enough so that it is combined with the mixture.
9. Spoon the mixture into muffin cases so that they are about half full.
10. Cook near the top of a preheated oven for approximately 15 minutes at 175 degrees.
11. Allow to cool fully.

Each muffin contains 122 calories so they are an ideal healthy snack and the perfect way to make use of your pumpkin.

You could even make a batch to give out to trick or treaters

The recipe makes 12 large muffins so there is plenty to go around,

Let me know if you try making them. I thought they make a nice change from pumpkin pie.

Speak to you soon

Love Erica xxx

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