Don’t be fooled by the pumpkin, these muffins aren’t savoury. They are deceptively sweet and a great snack for family and friends. The mix of spices make them really special. Plus they’re gluten free and if you use coconut oil – lactose free. Rejoice!
Tested on kids and adults, the 12 muffins we made in this photo were devoured within 30 mins of coming out of the oven. The kids were even trying to eat the muffin encrusted patty paper!
- Prep time: 15 mins (you may need to prepare your pumpkin which can add an extra 30-45 mins)
- Tray: 12 patty muffin tin
- Difficulty: easy – medium
- Oven temp: 180°C (175°C fan forced)
6 medium sized eggs
125g (1/2 cup) melted coconut oil (or butter)
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 teaspoon of vanilla extract
1/2 cup pumpkin purée (we used a Kent pumpkin)
1/2 cup coconut flour
1/2 teaspoon of baking powder
1 1/2 teaspoons of ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamon
1/4 teaspoon of sea salt
Lets put it together
- Preheat your oven to 180°C (175°C for fan forced)
- If making the pumpkin mash from scratch, cut up the pumpkin into small pieces and remove the skin. Place onto a baking tray lined with baking paper. Cook for 20-45 mins, depending on how thick you’ve cut the pieces. You know it’s ready when a fork can mash it. Remove from oven and purée with either a fork, potato masher, stick blender or food processor. Don’t let it get too watery, you want it to have a mash consistency. Let it cool. Set aside 1/2 cup for the muffin recipe.
- Line your muffin tray with patty cases.
- In one bowl place the coconut flour, baking powder, cinnamon, allspice, cardamon and sea salt. Mix it together using a spatula.
- In a large mixing bowl add the eggs, melted coconut oil or butter (make sure it’s cooled), rice malt syrup, vanilla extract and pumpkin purée. Using a beater, mix the wet ingredients until its blended.
- Add the dry ingredients to the wet and mix with the spatula until just blended.
- Then let it sit on the bench top for 1-2 minutes whilst the coconut flour soaks up all the wet ingredients.
- Place evenly into muffin patty cases and fill to about 3/4 of the way.
- Cook for about 15-18 mins. At the 15 min mark check with a skewer, if it comes out clean the muffins are ready.
- Leave them in the muffin tin for about 5 mins, then place them onto a wire rack to continue cooling.
- Store in an airtight container (if you don’t eat them all that day!).
Hints and Tips
- We think a cheese frosting would be a delicious addition to these muffins if you’re making them really fancy!
- We roasted the pumpkin so we didn’t introduce any wetness. If you boil the pumpkin the mash can be soggy. Also by roasting the pumpkin it gives the muffin a delicious caramelised element.
- Don’t over blend the pumpkin purée. Just get it to a paste and its done.
- You can use any type of pumpkin, we choose Kent because it’s sweet and readily available in all shops.
- If you don’t want to use vanilla extract, you can use 1/4 teaspoon of vanilla powder instead.