Pumpkin Muffins
1 1/2 cups of flour
1 cup of pumpkin puree
1 cup of raisins
2/3 cup of sugar
1/2 cup of dark brown sugar
1/2 cup of oil
1/2 cup of apple sauce
1/2 cup of coconut milk
1 tablespoon of oats (uncooked)
1 teaspoon of cinnamon
1 teaspoon of baking soda
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of cardamom
1/4 teaspoon of baking powder
1/4 teaspoon of salt
Preheat the oven to 375 degrees.
Combine all dry ingredients, except oats, in a bowl and mix well. Add the oil, apple sauce, coconut milk, pumpkin puree and mix well.
This should create a deep orange / brown wet mixture. Spoon 3 heaping tablespoons full of the mixture into a total of 12 cup cake liners in a cup cake pan. With the tablespoon of oats, evenly add the oats t othe tops of each muffin and bake for 35 minutes.
Let cool for 1 hour.
Quickly, I am coming to really enjoy pumpkin! As a kid, my mum would occasionally toast the seeds and I really enjoyed them as a salty snack but now, I can get into the whole pumpkin. Delicious!
