Mini pumpkin pie in muffin form! YES please! They really are good – even the fussy toddler thinks so and three in one day! After you’ve faffed about with the pumpkin purée you really will need one too. Make loads of pumpkin purée and then make a few different pumpkin recipes – we’ve done quite a few over the years so check them out using our search box on the home page.
150 g gluten free self raising flour
2 tsp baking powder
80 g ground almonds
75 g rapeseed oil
175 g coconut , or almond milk
35 g agave syrup
35 g date syrup
2 eggs
1 tsp vanilla exrtacr
250 g thick pumpkin or squash purée
100 g dates, roughly chopped
60 g walnuts or pecans chopped
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1. Heat oven to 200°c. In a large bowl, mix together the flour, ground almonds, baking powder and spices. In a separate bowl combine the oil, eggs, agave & date syrups, vanilla and milk.
2. Mix the wet mixture into the flour mix and briefly stir together with the pumpkin purée and the dates and nuts. Don’t over mix!
3. Spoon into muffin cases and bake for 20 minutes until risen and golden. Serve warm with tea after a breezy Autumn walk!