Because we love our pumpkins. These incredibly soft and tasty muffins are the perfect snack to brighten your wintery day! (Not to mention the ginger and orange chocolate ganache to top it off)
Makes: 12 - 15
Ingredients
500 grams pumpkin (approximately 1/2 butternut pumpkin)
2 cups self-raising flour
1 cup plain flour
1 tsp bicarbonate soda
1 1/2 cup sugar
1/4 cup olive oil
3/4 - 1 cup plant-based milk (depending on how dry your mix is)
1 tbsp apple cider vinegar
2 1/2 tbsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp vanilla extract
Ganache
100 grams dark chocolate
1/2 cup coconut cream
Zest of 1/2 an orange
1/2 tsp ginger
Method
Place a pot of water on the stove and wait until it comes to the boil
Remove the skin from the pumpkin and roughly chop into cubes. Boil for 25-30 minutes or until completely soft
Preheat the oven to 180°
Drain the pumpkin and mash well with a fork until smooth
In a seperate bowl, add the dry ingredients and mix well
Now add the pumpkin, oil, vinegar, vanilla and mix. Gradually add the milk, while stirring, until you have a thick batter
Grease your muffin trays (keep in mind this will make 12-15) with spray oil or margarine. Spoon in the batter, filling the tin to 3/4
Bake for 20 minutes or until cooked through (to check if they are cooked, poke a muffin with a skewer. If the end has batter stuck to it, it has not finished cooking)
Ganache
While the muffins are cooling, melt the chocolate (preferable using the stovetop method)
Now add the coconut cream, zest and ginger. Mix well
Remove the muffins from the tin and drizzle with ganache
Bob's your uncle!
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