Gingerbread Muffins

These muffins cannot get mores festive! I love all the warm and season spices, combined with the pumpkin puree and the crunchy pecans. They are super easy to make and they are the perfect afternoon treat with a piping hot cup of tea. To pack them with even more goodness I have added Linwood Hemp + protein powder which is rich in omegas 3 fatty acid, healthy plant based protein, vitamin D and Q10.

Ingredients:

1 cup of spelt flour
1 cup of white flour
1 cup of pumpkin puree
1/3 cup of coconut oil – melted
1/2 cup of coconut sugar
6 tablespoons of date syrup
1 tablespoon of Linwood hemp + protein powder – this is optional, if you can’t find it you can leave it out
2 teaspoon of baking soda
2 teaspoon of cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground clove
a pinch of sea salt

To sprinkle on top: an handful of chopped pecans

Start by preheating the oven at 180 degrees Celsius. Line a muffin tray with muffin cases.

In a large bowl mix together the spelt flour, white flour, Linwood hemp protein powder, all the spices, baking soda and the pinch of salt.

In a sperate bowl whisk together the pumpkin puree, coconut oil, coconut sugar and date syrup. Give it a good mix until you have a smooth and glossy consistency. Pour the wet ingredient into the flour and very gently mix together. Try not to overtax it as you want a hairy and light consistency and overtaxing will result in a heavier batter.

Fill each case with about 2 tablespoons of the batter, try not to press the batter down into each case, just gently drop it with a spoon or even better an ice cream scoop.
Sprinkle each muffin with the chopped pecans and bake in the oven for 20-24 minutes or until a toothpick comes out clean.

Let the muffins cool down in the tray for 10 minutes before transferring them on a cooling rack for another 10 minutes. They are super delicious as they are or even more scrumptious if served with a generous spoonful of almond butter.

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