250 g pumpkin pulp
150 g whole flour
110 g milk/almond milk/oat milk
50 ml extra virgin olive oil/coconut oil
50 ml honey
1 tsp baking soda
1,5 tsp of cinnamon
1 pinch of nutmeg
20 g dark chocolate, for decoration (cocoa >70%, but I didn’t use chocolate this time)
Pre-heat oven at 180° C.
Steam your pumpkin or bake it until it becomes soft.
Mix all the dry and wet ingredients separately, then unit them in a bowl.
Pour the mixture in the muffin molds (be sure to moist the mold with a bit of oil before pouring the mixture in).
Cook in oven for 20-25 minutes, or until you seen it becomes gold color.
If you want to decorate with chocolate, melt it in a pot on low heat, keep whisking until it becomes liquid. Once muffins are ready and not too hot, you can pour the chocolate on them in the shapes you like most!
Do not limitate yourself: you can use different types of flours. This time I added a bit of almond flour which gave a very sweet smell.
You can put chocolate crunches INSIDE the muffins. I didn’t cause I haven’t introduced this ingredient to my baby yet (I will write about that separately).
If your baby is very young you can make smaller muffins. I used some ice cubes in a heart shape this type and he loved it!
You can store your muffins for 3 days in the fridge. If you place in the freezer be sure to put a label with name and date on it. Can store for a month.