- 1 cup spelt flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 cup of pumpkin puree
- ¼ cup dried cranberries
- 2 tbsp pumpkin seeds
- 1/8 tsp ground nutmeg
- ¼ water (IF using coconut palm sugar only)
- ¼ Coconut palm sugar cup (or ¼ cup date syrup + 1/8 cup agave nectar + 1 tbsp coconut palm sugar or dark muscovado sugar – NB if using this combination you will need to add 3 extra tbsp of flour at the end)
Preheat oven to 190°C.
Mix sieved flour, coconut palm sugar, baking powder, baking soda, salt, cinnamon, cloves and nutmeg in a large bowl.
Add pumpkin, water, and cranberries and pumpkin seeds. Stir until just mixed – do not overmix – muffins like lumpy batter 🙂
If you are using date syrup and agave add that with the pumpkin, not the dry ingredients and do not at the water. The mixture may be very runny at the end so add up to 3 tbsp of flour in to the mix.
Spoon batter into silicon muffin cases if you have them, filling to just below tops. If using paper cases be aware the muffins do tend to stick a fair bit! This amount will make 6 – 8 muffins.
Bake for 20 to 25 minutes, until a skewer inserted into the muffins comes out clean. Remove from oven and let stand for 5 minutes in the tray then remove them and let them cool on a rack.
Top Tip: Rather than buying canned pumpkin you can make your own pumpkin puree. Just take one pumpkin, cut into quarters (or smaller), remove the seeds and pith and place in a microwave safe bowl. Add 2 inches of water, cover with cling film and cook on high for 20 mins. Check if the pumpkin flesh is cooked by inserting a knife (if cooked it will be very soft and the skin will peel away easily). If not cooked continue to microwave in 5 minute blasts until it is. Remove from microwave and allow to cool then scoop out the flesh and place in a blender. Blend until smooth (or use a hand liquidiser). One small pumpkin will yield approx 5 – 6 cups of puree. You can use the extra for a yummy pumpkin soup! 🙂