I’m back with another recipe. I cannot describe how much in love I am with these healthy-ish pumpkin muffins. They make me so excited about autumn.
As I mentioned in my last post, I went to Borough Market last weekend. Borough Market, a fresh local food market just south of the Thames, has got to be my new favourite place on earth. The products on sale there are just so gorgeous. I bought the most beautiful graffiti aubergine and rainbow chard, just because I couldn’t resist the look of them. When I tasted them, I couldn’t believe how sweet and juicy the veggies were. Because autumn is definitely on its way, pumpkins are hard to miss these days too.
I just knew I had to bake something with pumpkin upon seeing them. And who doesn’t love a gorgeous fall-inspired pumpkin muffin? I attended an event by my university’s baking society last week, and a girl had made de-li-cious pumpkin muffins. So I figured I’d give it a go myself! My recipe is an adaption of her recipe & two other recipes I found online. It was kind of a gamble, because I wanted to find a way to make these babies a bit more healthy than normally. I wanted to be able to eat these for breakfast, so I decided to work with wholemeal spelt flour and wholemeal oats instead of 100% plain flour. That would make them more filling & suitable for an actual meal instead of just a snack!
Now, I think it’s fair to say they turned out pretty well. They were a bit more dense than purely flour-based muffins, but they were soooo moist and fluffy at the same time. I also found that the sweetness of these was just perfect. They just taste like autumn. Let’s get to talking about how to achieve that!
Pumpkin Muffins with Spelt Flour & Wholemeal Oats
Prepping time: 15 mins – Baking time: 24 mins – Total time: ±40 mins – Yield: 12 large muffins – Calories per serving: 180 kcal
- 3 eggs
- 1 banana, overripe for extra sweetness
- 1/2 cup (80 grams) vegetable shortening or vegetable oil (I used Trex)
- 1 tin (425 grams) pure pumpkin puree, no additives
- 1/2 cup (125 ml) almond milk
- 1/4 cup (60 ml) agave syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup self-rising flour
- 1 cup wholegrain spelt flour
- 1/2 cup wholegrain oats
- 2 tsp baking powder
- pinch of salt
- 2 tsp ground cinnamon
First, make sure all your ingredients are at room temperature as this will make it easier to blend everything together without getting any lumps. You want the smoothest batter you can get! You can use a mixer if you like, as this will definitely make this easier, but I don’t have a mixer so I just went for it using a whisk until my arms hurt like hell. Another note before you get started: if you are having trouble getting your hands on pure pumpkin puree, you can order it online or you can make some yourself. Just bake a sugar pumpkin (other kinds won’t get the same result), cut in two halves & deseeded, in a 220 degrees Celcius oven for 40 minutes. Peel off the skin and mash it up to get a puree and you’re all done!
Preheat your oven to 200 degrees Celcius.
In a large bowl, mash together the eggs and the banana to make a soft puree. Then, add all of the other wet ingredients and stir for ±2 minutes to combine everything. If you’re not using a mixer, it might be easier to add the ingredients bit by bit, so you can blend everything more easily. Once all your wet ingredients have combined nicely, combine all your dry ingredients in a separate bowl. Give it a quick stir to combine the different kinds of flour. You should have around 2 1/2 cup of flour in this bowl. Now, start adding the flour mixture to your wet ingredients, mixing well as you go along. Please note that I ended up only adding 2 cups of my flour mixture, as I wanted my muffins to be dense and moist. But feel free to add all of the flour mixture to your wet ingredients. It just depends on what you want! Next time, I might add 2 1/2 cups to try the difference.
Line a muffin tin with muffin cups, or just spray the tin with any oil you like. Scoop in the batter way up to the edge of the paper liner to create lovely huge muffins. If you want smaller muffins, this recipe should be enough for 16 small ones instead of 12 big ones.
Bake the muffins in your preheated oven for 20-25 minutes. At the 20 minute mark, just stick in a fork to check on them. If the fork comes out dry, the muffins are done. At 20 mins, there was still some batter stuck to my fork, so I put them back in for another couple of minutes, checking them at each 2 minute interval. My muffins were in the oven for exactly 24 minutes! Let your muffins cool in the muffin tin for 5-10 minutes, then move them to a rack to cool for another 5-10 minutes before indulging in them.
I hope you liked this recipe and please let me know if you do try these out yourself!