Spiced Pumpkin Muffin

With Halloween and Thanksgiving nearly upon us, pumpkin season has most definitely arrived! It goes without saying that this makes me very happy as pumpkins are one of my favourite ingredients to use in both savoury dishes and in baking. I spent Thanksgiving in America a few years back which is how I discovered my love for sweet pumpkin desserts after I tried my first mouthful of a pumpkin pie!

A few weeks back, I posted a recipe for a delicious, moist carrot cake and received quite a few messages asking for variations on the recipe, changing the flavours but keeping the same texture. These muffins are very similar and the combination of the ground almonds and grated pumpkin creates the most amazing gooeyness whilst the spices give it that dreamy flavour, reminiscent of the traditional American pie.

I’d love to see photos if any of you recreate these muffins so please use the #Liviaskitchen xxx

ingredients

Muffins

  • 250g Grated or Tinned Pumpkin
  • 250g Ground Almonds
  • 50g Buckwheat Flour
  • 250ml Maple Syrup
  • 30g Melted Coconut oil
  • Pinch Salt
  • 50g Pecans chopped
  • 70g Sultanas
  • Zest 1 Orange and juice 1/2
  • 2 tsp Allspice

Frosting (optional)

  • 300g Medjool Dates
  • 125g Pecans (roasted)
  • 1 tbsp Cashew Butter
  • 150ml Almond Milk
time
Clock
1 hour 15 minutes
prep:
15 minutes
cook:
1 hour
level
2
Easy
method
  • Preheat oven to 180 degrees Celcius

  • Prepare a silicon muffin tray or line a muffin tray with 9 cases

  • Grate the pumpkin and add it to a bowl. Zest the orange into the same bowl and then set aside.

  • In another bowl mix together the flour, ground almonds, all spice, salt, chopped pecans and sultanas.

  • Mix the grated pumpkin and orange zest into the dry mix.

  • Add the maple, coconut oil and orange juice and mix again until fully combined.

  • Spoon the mix into the muffin tin and then place in the middle of the oven for between an hour and 10 minutes. Make sure you check them in case they need covering with foil if they are browning too much on top

  • Remove from the oven and allow to cool completely.

  • Whilst they are cooling make the frosting by pulsing the roasted pecans in a food processor. Then, add the remaining ingredients and blend until you have a smooth frosting

  • To decorate, add some chopped pecans or orange zest

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