Yields: 24 muffins
Ingredients:
125 gr all-purpose flour + 250 gr wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
340 gr pumpkin puree
110 gr maple syrup + 110 gr honey
75 ml sunflower oil
80 ml milk
2 eggs, at room temperature
1/2 teaspoon vanilla
75 gr cream cheese
Instructions:
1. Preheat the oven to 180 C.
2. Line a muffin pan with muffin cases or grease with oil/butter.
3. In a bowl, mix flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.
4. In a small bowl, mix pumpkin puree, maple syrup, honey, oil, milk, eggs, vanilla and cream cheese.
5. Add the wet mixture into the dry. Mix until well incorporated.
6. Spoon mixture into the muffin cases until ¾ full.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Leave to cool for 10 minutes.
The muffins are super moist!
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