Vegan Pumpkin Muffins

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Cooks in: 30 Minutes Serves: 4 People

Pumpkin can be used in so many baked goods. Its earthy flavor and dense fibrous texture is perfect in cakes, pies, tarts, cookies, scones, bars and squares, and muffins. You can get orangey brown colour if you use refined sugar. But I am more interested in healthy bakes than its appearance. Jowar flour is just perfect for baking and adding almond meal enhances its taste and aroma. Try this easy vegan recipe for this winter break.

Ingredients:

Directions:

  1. Preheat oven at 180 Deg. Grease a 12 Cup muffin tray. Cut pumpkin into small cubes and pressure cook for 2 whistles using an inner vessel. No need to add water. Once they cool down, make puree.
  2. Roast jowar flour on low heat for 5 minutes to remove the raw smell. Pulse almonds in a blender and make fine powder. Mix both, add baking powder, soda, salt and cinnamon powder. Sieve thrice so that everything gets mixed well.
  3. In a wide bowl add oil, sugar, pumpkin puree, vanilla extract flax egg and mix till the sugar is completely melted.
  4. Now add dry ingredients in batches and fold with a spatula. If the batter is too thick, you can add a few tbsp of water or vegan milk.
  5. Fill the muffin tray evenly with the batter using an ice cream scoop. Sprinkle some chocolate chips on top and slightly press them. Transfer the tray to the oven and bake for 20 to 22 minutes or until firm to the touch and a toothpick inserted in the center of the muffins comes out clean. Place on a wire rack to cool.

Note:

  • Can use almond meal which is readily available in the market.
  • Adjust sugar according to your taste. I used 3/4th cup as we like mildly sweetened muffins.

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