The vegan interpretation

Pumpkins sweet side – Muffins

These pumpkin muffins are full of autumnal spices and to make it even more seasonal I used some chestnut flour. Chestnuts have a lightly sweet and nutty taste and that blends in very well with the other ingredients.

The muffins


The following turns into 12 vegan muffins.

Dry ingredients

Additional ingredients


Let’s start

First prepare the pumpkin puree. Cut the pumpkin in small pieces and peel. Cook until tender. Alternatively you can cut the whole pumpkin in half and bake in the oven till tender. Turn into puree using a blender and press the needed amount through a sieve.

Alternatively you can sometimes find pure pumpkin puree in the supermarket, but I love to cook with it and prefer therefore to make it on my own. I prepared puree from half a pumpkin and turned the rest into a soup.

Finish up

Preheat your oven to 180°C and prepare a muffin tray with paper cups.

Whisk all the dried ingredients in a big bowl. In a separate bowl mix all the other ingredients together. Stir this wet mixture into the first bowl.

Fill the batter evenly into the prepared muffin cups.

Bake in the oven at 180°C 20-25 minutes.

I added the almond decoration after about five minutes. Otherwise they probably would have sunken in the batter. Ready when a needle (e.g. a toothpick) remains dry after dipping it in the middle of a cake.

Let cool down and enjoy.


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