Pumpkin Spice Muffins

In order for me to have success in the kitchen I need recipes(/what recipes?) to have room for creative freedom. 

I half, I double, I take things out and I add things in.

I can imagine that watching me bake is stressful for the perfectionists among us.  
 
The way I cook only works when I think about the role of any ingredients that I change.
This is especially important for baking as most ingredients are there for a reason.

I LOVE using pumpkin in baking.
I also LOVE substituting blitzed oats for flour as a healthier alternative.

​I have developed a pumpkin spice muffin that is nutritious, moist and delicious.
NB: At first I didn't use the LSA but the mixture was too runny so I added it at the end to help hold the mixture together. 

   Dry Ingredients
     2 cups oats  
     1/2 cup LSA 
     2 tsp baking powder
     2 tsp cinnamon 
     2 tsp Dried ginger
     pinch of salt
   Wet Ingredients
     1/2 butternut pumpkin 
     20 dates
     1 tsp vanilla essence
     2 eggs
     3/4 tin of coconut cream 

   Instructions
     1. Preheat oven to 180 degrees
     2. Soak dates in boiling water
     3. Add oats to food processor until it resembles flour. 
     4. Put in a bowl and add other dry ingredients - LSA, baking powder, cinnamon, ginger, salt.
     5. Leave the skin on and chop pumpkin in half. Chop in to small cubes and boil/microwave until soft.
    6. Add pumpkin to food processor to make a puree. Add other wet ingredients - drained dates, coconut cream, vanilla essence, eggs. 
     7. Add wet ingredients to dry ingredients and mix. 
     8. Add mixture to muffin tins and bake for 15-20 minutes. 
 
Makes 12 generous muffins. Or 1 large loaf

Download the pdf here.

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