Vegan Pumpkin Muffins

Summary

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

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Instructions

1. 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.
2. 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.