KÜRBISMUFFINS MIT INGWER-KURKUMA

PUMPKIN MUFFINS WITH GINGER TURMERIC

🍽 Servings: 12
⏱ Prep time: 15 minutes
⏱ Cook time: 20-25 minutes
📈 Difficulty: Easy
🌱 Vegan

PUMPKIN MUFFINS

INGREDIENTS

  • 220 g wheat or spelt flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 150 g cane sugar
  • 300 g pumpkin puree
  • 80 ml oil (e.g. sunflower oil)
  • 60 ml plant-based milk
  • 60 ml orange juice
  • 2 tsp vanilla extract
  • 120 g chocolate chips

Preparation

Preheat the oven to 180 °C (top/bottom heat). Then place paper liners in a 12-cup muffin tin.

Sift flour, baking powder, and cinnamon into a mixing bowl. Then add baking soda, salt, and sugar and mix everything together.

Mehl in einem Sieb, man sieht noch die Hände, die das Sieb festhalten

Sifting the flour makes the muffins fluffier!

Then, in another bowl, mix pumpkin puree, oil, plant-based milk, orange juice, and vanilla extract.

Next, add the wet ingredients to the dry ingredients and mix everything briefly with a rubber spatula. Finally, stir in the chocolate chips.

Divide the batter evenly into the muffin liners and bake the muffins for about 20-25 minutes (or until a toothpick inserted comes out clean).

Then let them cool in the pan for 10-20 minutes. Afterward, remove them from the pan and let them cool completely.

GLAZE

INGREDIENTS

PREPARATION

Mix powdered sugar and Ginger Shot Turmeric.

SERVING

Spread the glaze over the muffins and decorate with sprinkles or similar as desired.

Vegane Kürbis Muffins mit Ingwer Sho style=

The finished pumpkin muffins are a real eye-catcher!