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Pumpkin muffin (with milk, wholemeal flour)

by | Nov 13, 2015 | Recipes | 0 comments

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).


  1. Preheat oven to 180°C.
  2. Grease and flour a cupcake tray, I used a silicone cupcake case.
  3. 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.
  4. Add the dark chocolate chips or raisins to your dough and mix.
  5. 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.

Recipe Notes:

*You can use your favourite sugar, but you should adjust the quantity, whether is necessary.

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