1 cup pumpkin puree
1/2 cup brown cane sugar
1 tsp mixed spice (or gingerbread spice)
1 1/2 tsp milled cinnamon
pinch of salt
1/2 cup white spelt flour
1/2 cup buckwheat flour
1 tbsp baking power
1/3 cup raisins
1/2 cup chopped walnuts
pumpkin seed for decoration (not necessary)
First, prepare the pumpkin puree. I used Hokkaido pumpkin, baked it in oven at 180 degrees for about 25 minutes until it was soft. You can use any kind of pumpkin to make the puree and it even doesn't have to be baked, but cooked, for example.
I mixed baked and cooled pumpkin in a food processor. To make it softer, I added about 100 ml of water.
Whisk the eggs with sugar into a nice foam and add one cup of pumpkin puree.
Mix the flour with baking powder, salt, cinnamon and mixed spice (or gingerbread spice) seasoning and mix into the eggs mixture.
To finish off, add raisins and walnuts. Split the dough into muffin cups and bake at oven preheated to 180 degrees for 20 - 25 minutes.
If you want, you can decorate the top of the muffins with pumpkin seeds.
This amount will make 12 muffins. If you are left with some pumpkin puree, you can use it with some other recipes. Or simply mix it into mashed potatoes.
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