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Pumpkin and orange muffins (with vegan option)
For breakfast or as a snack: These pumpkin and orange muffins are delicious, and this recipe is also vegan friendly, try it, you'll love it!
Thanks to Ana from the blog La Sana Motivación for her collaboration with this delicious recipe. In her blog you will find many more proposals, all of them delicious.
Pumpkin and orangemuffins
Preparation time: 20 minutes
Baking time: 30 minutes
Quantity: 14 muffins (approx.)
Ingredients
- 170 g pastry flour (1)
- 95 gr whole wheat flour
- 75 gr brown sugar (2)
- 1 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 eggs (for vegans: 6 tablespoons of chia seeds and 2 tablespoons of water)
- 230 gr pumpkin puree (3)
- 60 ml of natural orangejuice from citrusricus.com
- 40 ml of soy, almond, rice, oat milk...
- 1/2 teaspoon orange zest
- 70 pistachios (or pecan nuts)
- 2 tablespoons olive oil
Preparation
- Sift in a bowl the flours together with the cinnamon, cloves, nutmeg, salt, baking soda and baking powder.
- In another bowl beat the eggs with the sugar and add the orange juice, zest, pumpkin puree and milk. For the vegan option: Mix the chia seeds with the water, stir and let stand for a while until the seeds have softened and taken the consistency of the egg.
- In the flour mixture, make a well in the center, add the liquid mixture and mix until a smooth homogeneous dough is formed.
- Preheat the oven to about 190º (top and bottom).
- Place paper muffin cups in a muffin pan and grease them inside with a kitchen brush and olive oil. If you don't have a kitchen brush, a paper towel will do as well. Do not skip this step because as the batter does not contain any fat, if you do not do it, it will be difficult to remove the muffins from the capsules.
- Add the batter to the capsules being careful not to overfill them, otherwise, when they start to rise, they will overflow.
- Bake for 30 minutes.
Notes
- (1) You can use a mix of flours, use all whole wheat, all pastry flour or other flour suitable for celiacs.
- (2) To make the recipe even healthier you can substitute the brown sugar with stevia (the equivalent of stevia to sugar comes in the stevia package), honey, agave or maple syrup. If using liquids such as honey, agave or maple syrup, remove the milk.
- (3) To make the pumpkin puree: Boil it for about 12 minutes or roast it in the oven for about 30 minutes. Then pass it through the blender and that's it. The rest you can use it for a soup.
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All photos by: La Sana Motivación