Spiced Pumpkin Muffins with Peanut Butter Frosting
It's time to start fully embracing autumn with these cute little pumpkin muffins, ideal for those lazy mornings in bed, or on the commute to work
- 2 1/2 cups /425g steamed squash or pumpkin
- 3 tsp pumpkin spice mix or 1 tsp cinnamon 1 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp ground cloves
- 3 tbsp coconut sugar
- 1 tsp Baking powder
- 1 tsp baking soda
- Pinch sea salt
- 1 tbsp coconut yogurt
- 4 tbsp Maple syrup
- 1 tbsp Apple cider vinegar
- 1 tsp Vanilla essence
- 200 g 1 1/2 cup fine oatmeal or Oat bran
- 3 tbsp sunflower seeds
- 3 tbsp ground flax
- 3 tbsp sesame seeds
- 2 tsp coconut yogurt
- 2 tsp peanut butter
- 1 tsp maple syrup
- 1/2 tsp Vanilla essence
- Pinch sea salt
- Toasted almonds
Firstly peel and chop the squash/pumpkin into small- ish cubes.
Add to your steamer and steam for aprox 10 minutes or until soft. Set aside.
Add the cooled squash to a food processor and blitz until very smooth and creamy. Add in all the remaining ingredients apart from the Oats and seeds and blitz again to combine throughly.
Transfer to a large bowl and stir in the oat bran and seeds. Stir throughly to combine.
Add 8 muffin cases to your muffin/cupcake tray and dollop in the mixture – dividing between the cases.
Top with a little coconut sugar and flaked almonds (if you’re not topping with peanut coconut frosting).
Bake on a medium heat from 20 minutes until cooked through. Then allow to cool
To make the frosting:
Add all the into a small bowl and mix to combine.
When the muffins have cooled, dollop the frosting on top.
To make the frosting:This recipe was republished with permission from Rebel Recipes. Find the original recipe here.