Moist Pumpkin muffins

Stephania Mitsides

Blogger

Preparation Time:

30 min

Cooking Time:

30 min

Portion(s):

30 mini muffins

Category:For Kids | Pastries & Sweets

Made with

Plain Flour 1Kg

Wholemeal Flour 1kg

Ingredients

1 cup Mitsides Plain Flour
⅔ cup Mitsides Wholemeal Flour
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger powder
⅛ tsp ground cloves
⅓ cup coconut sugar or soft brown sugar
a pinch of salt
½ tsp baking soda
½ tsp baking powder
150g unsalted butter, softened
10 medjool dates, deseeded
2 large eggs
1 cup boiled pumpkin, cut in cubes
½ cup very warm milk
1 tsp vanilla extract

Method

Preheat the oven to 180°C. Grease a muffin tray.

In a large bowl, add the flour, spices, baking soda, baking powder and mix.

In a food processor, add the butter and dates and blend until almost smooth. Then add the eggs and sugar. Add the boiled pumpkin, vanilla, milk and mix again.

Add the wet ingredients to the dry ingredients and mix.
Divide the batter into the muffin tray and bake for 20-30 minutes until a toothpick comes out clean but a little moist. Let the muffins cool for 15-20 minutes before removing from the tin.