October 20, 2020
This pumpkin spiced muffin has a lovely texture with buckwheat and rice flour topped with a tasty crunchy crumble.
Makes 4 to 6 muffins | 2 cups crumble
212 grams pumpkin puree
170 grams olive oil
141 grams coconut sugar
Pinch of sea salt
3 large eggs
141 grams buckwheat flour
21 grams rice flour
1 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon baking soda
1 teaspoon ground clove
1/2 tablespoon ground ginger
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
141 grams oats
85 grams pumpkin seeds
28 grams sesame seeds
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon sea salt
56 grams honey
35 grams rice bran oil
Preheat oven to 325°F and prepare by greasing a muffin tin or loaf pan.
In a medium size bowl, whisk together the dry ingredients and set them aside.
In a stand mixer, using the whisk attachment, combine pumpkin purée with olive oil, sugar, and salt. Whip for 2 to 3 minutes until smooth and fully incorporated.
Add eggs one at a time, mixing well each time. Add the flour mixture and mix for another minute. Pour into a greased muffin tins or a loaf pan.
Top with seed crumble and bake at 325°F for 25 to 30 minutes or until a cake tester comes out clean. Increase time when baking in a loaf pan.
Combine seeds, oats, and spices in a bowl.
Add the honey and oil and combine all until seed/oat mixture is completely coated.
Crumble on top of muffin batter before baking.
Bake in a loaf pan. Remove from the oven after baking, brush with honey and top with pumpkin seeds and a sugar sprinkle. Return to the oven for an additional 2 minutes minutes. Garnish with pomegranate seeds.
Replace buckwheat with almond flour or flax meal.
Substitute sesame seeds for chia seeds or flax seeds.
To turn the crumble into a granola, spread the ingredients onto a pan and bake at 300°F for 8 to 10 minutes or until crisp. Store in an airtight jar.
December 02, 2022
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