Pumpkin muffin (with milk, wholemeal flour)
Pumpkin is characterized by being an extremely healthy, low-calorie vegetable that stands above many others because it has a high presence of water and a good amount of fibre, ideal for constipation and fluid retention.
Pumpkin, which besides being a vegetable charged with beta-carotene provides other important nutrients to our body.
- 1 cup wholemeal plain flour.
- 1/2 cup coconut palm sugar*.
- 1 teaspoon baking powder.
- 1 tablespoon cinnamon.
- 1/2 teaspoon nutmeg.
- 1/4 teaspoon ginger.
- 1/2 cup vegetable milk or your favourite milk.
- 1/4 cup rapeseed oil or your favourite vegetal oil.
- 1 cup pumpkin pure.
- 1 tablespoon vanilla extract.
- 1/3-1/4 cup dark chocolate chips or raisins (optional).
- Preheat oven to 180°C.
- Grease and flour a cupcake tray, I used a silicone cupcake case.
- Whisk oil, sugar, milk and vanilla to blend. Stir in pumpkin pure. In a separate bowl, sift your flour with cinnamon, ginger, nutmeg and baking powder. Stir your mixture in pumpkin mixture and stir just until blended.
- Add the dark chocolate chips or raisins to your dough and mix.
- Scrape into prepared cupcake pan or in your silicone muffin case and bake for 15 minutes, until a tester inserted in the centre of the cupcake comes out clean. After cooled for 10 minutes, turn cupcakes out to cool completely.
*You can use your favourite sugar, but you should adjust the quantity, whether is necessary.