Countdown to Halloween…
Pumpkin finally made it into my dessert kitchen! These little Pumpkin Walnut Muffin treats bring some Halloween vibes to your kitchen…
This recipe is actually inspired by carrot cake, simply switching the carrot for pumpkin. I also like muffins more than cake because they are much more handy and -the main reason- they just look prettier 🙂
As we’re in fall season I thought walnuts fit best to make my muffins more hearty and chunky. Also, when I was making these, I couldn’t decide whether to use banana in the dough to make a “Pumpkin Walnut Banana Bread” kind of muffin. But the dough on its own tasted already so good that I decided to leave the banana out and instead give half of the muffins a “banana core” (for instructions see recipe). In the end I cannot really decide which version I like better, so I guess I will do it exactly like that next time again. And this next time will probably be very soon! Halloween is coming… I’m just saying…
- 240 g hokkaido pumpkin
- 160 g walnuts
- 8 Tbsp spelt flour
- 6 Tbsp coconut sugar
- 1 Tbsp baking powder
- 1 Tbsp vanilla powder
- 1/2 Tbsp cinnamon
- 5 Tbsp non-dairy milk (I used almond milk)
- 3 Tbsp coconut oil, liquid
- 1/2-1 banana
- Start by grating the pumpkin into a large mixing bowl.
- Add half of the walnuts to a food processor and grind finely. Add the rest of the walnuts and pulse only a few times so that walnut chunks remain.
- Combine the walnuts and all other ingredients with the pumpkin in the mixing bowl.
- Divide the dough between the cupcake sleeves. For the banana core slice the banana into 0.5 cm pieces. Fill the cupcake sleeve with dough up to half, place the banana in the center, then cover with dough.
- Bake in the oven at 180°C for 25-30 minutes until a knife comes out clean.
- Leave to cool down a bit. The muffins with banana core need a longer cooling time to stick together.
- For the Halloween pumpkin decoration I made thin slices of pumpkin and cut out the pumpkin faces. Then I baked them in the oven for about 15 minutes at 180°C.