I’m a big fan of pumpkin especially in baked goods. I’m trying the best I can to not eat pumpkin all day long but it’s really difficult as it is so good!
Today I present this super extra soft and fluffy muffin! They are based on the pumpkin bar recipe with a little difference on the ingredients quantity.
Pumpkin muffins
Equipment
- Muffins pan + muffins holders
Ingredients
- 2 tbsp oat bran
- 6 tbsp water
- 300 g pumpkin puree
- 90 ml sunflower oil
- 1 tbsp soy milk
- 1 tbsp cider vinegar
- 240 g cream flour
- 150 g demerara sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp pumpkin pie mix
- ¼ tsp salt
Instructions
- Preheat the oven at (180°C or 350°F) and line the pan with muffins holders.
- Mix the water and the oat bran and let it sit for a couple of minutes.
- Dry mix: add flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in a bowl and mix them together.
- Wet mix: add the pumpkin, the water and oat bran mix, the oil, the milk and the cider vinegar to another bowl and mix them together
- Add the dry mix to the wet ingredients and mix until well combined.
- Pour into the prepared pan and bake for 30 minutes. A toothpick inserted into the middle should comes out clean.
- Let the muffins cool.