Vegan Pumpkin Muffins with Chocolate
Autumn is pumpkin time! I especially love the Hokkaido pumpkin because you don’t have to peel it and it tastes very aromatic. Usually I use pumpkin for savory dishes. But pumpkin is perfect for savory AND sweet dishes, so I created this simple recipe for pumpkin muffins. I know that in the US you can buy ready-made pumpkin puree but here in Germany this is not very easily available. And I prefer to make my own puree anyway. This time I didn’t bake the pumpkin in the oven before I pureed it, I just cooked it in water. That’s even easier. For the picture I used little molds for ring cakes, because they are so cute. Aaaaaaand here we go:
Pumpkin Muffins with Chocolate Glaze
Makes 10-12 Muffins
- 360 g Hokkaido pumpkin
- 300 g spelt flour
- 120 g raw cane sugar
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp cinnamon powder
- 5 tbsp coconut oil
- 240 ml nut milk, unsweetened
- 125 g dark chocolate
- Chopped pumpkin seeds and pistachios for decoration
Preheat the oven to 200 *C. Wash the pumpkin, quarter it and remove the seeds. That works fine with a tablespoon. Cut the pumpkin in smaller pieces, measure 360 g and cook it in water for about 10 minutes until the pieces are soft. Pour off the water and mix it to puree.
Mix all the dry ingredients in a big bowl.
Melt the coconut oil in a little pan at low temperatures, mix it with the pumpkin puree and the nut milk.
Stir the liquid mixture carefully in the dry mixture until it‘s a smooth dough.
Grease a muffin tin (or little molds for ring cakes) and divide the dough evenly. Bake the muffins 20-25 minutes, take them out of the oven. After a little rest take the muffins out of the tin and let them cool down on a rack.
Chop the chocolate and let it melt in a bain-marie. Carefully drizzle it with a teaspoon on the muffins. Sprinkle them with chopped seeds and nuts.