One of the best things about the Autumn for me is the arrival of all things pumpkin. We love pumpkins in our house and try to celebrate their return by eating them with almost everything.
My 3 year old decided he was going to ‘take care’ of our first pumpkin of the season. He took that pumpkin to play lego in his room and out in the garden to ride on the bikes. You can imagine how terrible I felt when I handed him a bowl of pumpkin soup the next day…
Pumpkin muffins are the perfect treat to enjoy on a cold and cosy day. You can use home made pumpkin puree for this recipe but if you are anything like me, you will dig out the store of Libby’s tinned pumpkin in your kitchen cupboards and use that! This recipe makes 6 muffins. To find out why I only make 6 muffins at a time, read this post here.
- 100 grams Whole Spelt Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Mixed Spice
- 1 teaspoon Ground Cinnamon
- 2 Eggs
- 1 Tablespoon Coconut Oil melted
- 3 Tablespoons Pure Maple Syrup
- 150 grams Pumpkin Puree