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
Vegan Pumpkin Muffins
Vegan Pumpkin Muffins

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.

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