The yummiest way to hide pumpkin ever!
I've finally found a way to get my 3 and 5 year old to eat pumpkin. Even though she loves her pumpkin, I made mini ones for a treat for baby Hannah and she loves them too.
These nutrient dense muffins get natural sweetness from the pumpkin and a dash of maple syrup.
You could make them gluten free by using buckwheat flour. I made them nut free for our lunchboxes, but I'm going to make some soon and add some pecans as I'm sure they would be even more delicious.
⅓ cup coconut oil (melted so liquid)
½ cup maple syrup or honey
2 eggs at room temperature
1 ½ cups roast pumpkin (mashed)
1 teaspoon baking powder
1 teaspoon vanilla extract or powder
pinch of seasalt
½ teaspoon cinnamon,
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
1 1/2 cups wholemeal spelt (for gluten free option use buckwheat flour)
¾ cup rolled oats
½ cup dried cranberries (you could also use sultanas, currants etc)
½ cup shredded coconut
(optional) ½ cup chopped walnuts or pecans
Preheat oven to 165 degrees. Grease muffin pans (I use regular and mini)
In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin, followed by the baking powder, vanilla, salt, and spices.
Add the flour, oats, coconut and cranberries to the bowl and mix until just combined. (Add nuts here too if you are using)
Divide the batter evenly between the muffin pans. Bake muffins for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean. Run a knife around the outside of the muffins to loosen in pans, and tip muffins out onto cooling rack.
These are delicious warm, but also great in the lunchbox or for afternoon tea in the park.