Vegan Pumpkin Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 150 grams sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking soda
- 200 g Hokkaido pumpkin (se)
- 50 g nuts, round, alternatively almonds
- 100 ml soy milk (soy drink)
- 120 ml oil
Print Recipe
Pin Recipe Instructions
- Boil the pumpkin and then puree it. Because it is so soft, you can also mash it with a fork. Peeling is not necessary. In Hokkaido, cooking makes the shell very soft.
- Mix all dry ingredients. Then add the oil, soy milk and the pumpkin puree and mix into a dough. Put in muffin cups. The dough makes 15-20 pieces for me. Bake in the preheated oven for about 25 minutes at 180 ° C top / bottom heat.
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