$ $ $ $ $
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45 mins

Don’t miss out if you follow a gluten free lifestyle
These muffins are perfect for the kids lunch boxes, my two year old devours them and I now have to store them high or he gets to them and they are all gone
Best served warm and would be amazing warm, cut in half with butter

Posted by Raven from Adelaide, South Australia, Australia • Published See Raven's 18 projects »

  • Step 1

    Please note**

    To make the pumpkin purée

    2 cup of pumpkin, peeled and diced
    1teaspoon ground cinnamon
    1 1/2 teaspoon all spic
    1/4 teaspoon nutmeg
    1/4 teaspoon ground cloves

    Preheat oven to 180c, in a single layer, place pumpkin on a roasting tray. Place in oven for approx 35-40 mins or until it feels mushy.
    Remove from oven and place in a good processor with remaining ingredients. Process until smooth and mixed well.

    * this makes enough purée for double the amount of pumpkin muffins 24.
    * this muffin recipe if for 12 muffins, if only making 12 I freeze the purée for another bat h later.

  • Step 2

    Preheat oven to 190c. Line 12 muffin holes on you tray with muffin liners.

  • Step 3

    Heat butter in a medium saucepan over medium heat, add dates and all spice, cook for 2-3 minutes. Remove from heat and seat aside.

  • Step 4

    In a large mixing bowl, lightly whisk egg.
    Add pumpkin purée, milk, sugar, coconut, oil, dates and vanilla.
    Mix well

  • Step 5

    Into the wet mixture, sift in the flour, baking power, salt and bicarbonate soda. Mix through.

  • Step 6

    Fill the muffin liners with mixture to approx 3/4 full. Bake for 23 minutes, or until golden and skewer comes out clean.

  • Step 7

    Transfer to a wire rack to cool, serve warm or cool

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