Sweet, Spiced, Baked Pumpkin Muffins

Pumpkins are not something that you would necessarily affiliate with late spring but organic kent pumpkins are available all year round. I had a quarter of one in my fridge and a very strange hankering for pumpkin muffins at 10 o'clock at night and....here we are, pumpkin muffins.

These are quite good with currents through them too.

INGREDIENTS

Makes 12 regular sized muffins

1 cup of pureed baked pumpkin about = about 500g of raw pumpkin Jap or Kent are good choices

1/2 Cup of muscavado sugar

2 Cups of spelt flour

1 Tsp baking soda

2 Tsp of ground cinnamon

1/2 A whole nutmeg finely grated

1/2 Cup of oat milk (or almond, raw or biodynamic milk)

1/2 Cup of grapeseed oil

1 Egg local and organic or biodynamic or better yet, home laid

A pinch of salt

A big handful of chopped pecans and a small handful of organic sugar mixed together to top

Organic butter and a cup of tea to serve

DIRECTIONS

Seed the pumpkin and cut it into four chunks leaving the skin on. Place on a baking tray and bake at 200 degrees celsius until a butter knife can go though a piece of the pumpkin. Allow to cool a little then skin and puree in the blender

Sift the flour and baking soda into a large mixing bowl add the rest of the dry ingredients and then the wet ingredients and mix with a wooden spoon until well combined. Place patty cases into a muffin tray, fill with mixture then top with your pecan/sugar mix. Bake at 180 degrees celsius for 20-25 minutes and cool in the pan for 15 minutes and then place onto a cake rack to cool completely.

Store in an airtight container for up to 4 days.

Enjoy!