Halloween is just around the corner, and even if you’re not the biggest fans of that American holiday, you can use it as a pretext to get crazy in the kitchen. You can unleash your imagination and create tasty desserts and snacks.
Today I’d like to show pumpkin muffins which are not only fast and easy to make, but also will satisfy all the pumpkin and spice lovers. You can make it together with your kids. They’ll definitely have loads of fun.
To be honest, I don’t know anyone who wouldn’t love muffins, and these particular ones make people make comments that they taste is if they were not vegan, and no one wants to believe me that I used no eggs 🙂
They are nice and moist inside, melt in your mouth and they’re not too sweet, so there’s no option of sweetness overload. Their only disadvantage is that they are strongly addictive and you’ll finally end up making them again in the kitchen. Even on the same day!
- 2 glass wheat flour
- 1/3 glass sugar
- 1 glass pumpkin puree
- 1/2 tbs cinnamon
- 1/3tbs nutmeg
- pinch of ginger
- pinch of salt
- 100 ml almond milk
- 2 tbs cashew butter
- 2 tbs baking powder
- 40 ml lemon juice
Mix milk and oil together in one bowl, add spices, puree, lemon juice and nut butter.
Mix again. Sieve the flour through a sifter, mix with baking powder and add to the mixture. Stir all the ingredients (you don’t need to be too precise).
Pour the batter to the muffin cups and bake in 180C oven for 25-30 minutes.