Pumpkin Muffins Spiced With Ginger And Coconut

Pumpkin muffins are a sweet treat during the fall season, when winter squashes are bountiful. Perfect to go with a tea for breakfast, in-between as a snack, or even to fill a school lunch box.

Ingredients:

• 1 cup pumpkin, steamed and mashed (300 g raw pumpkin)
  
• 2 eggs
  
• 1/4 cup sugar, unrefined
• 1 1/2 cups spelt flour
• 50 g butter, melted
• 1/2 cup milk
• 1 cup coconut, desiccated
• 4 tsp baking powder
• 1/2 tsp nutmeg, ground
• 1 tsp ginger, ground
• 1/2 inch ginger root, diced finely
• 1/3 cup of sugar to sprinkle on top

Step by step:

Steam the 300g piece of buttercup pumpkin for about 15 to 20 minutes on low to medium heat (the weight of the pumpkin includes the pips and the skin). When the pumpkin is done and has had a chance to cool down de-core, peel and mash it. It is easier to mash the pumpkin with a fork.

Pre-heat the oven to 180C°.

1. Paper line a muffin tray with muffin cups or grease them with butter and dust with flour.
2. Fill the steamed and mashed pumpkin into a mixing bowl and add two cracked eggs. Whisk with the fork until an even consistency is reached.
3. Measure the quarter cup of sugar and the one and a half cups of spelt flour and fold both ingredients into the mix.
4. Add the melted butter and the milk and stir.
5. Mix the 4 teaspoons of baking powder, the half teaspoon of nutmeg, and the teaspoon of ground ginger under well.
6. Lastly, with a spatula fold under the cup of desiccated coconut and the finely diced fresh ginger root.
7. Fill the twelve muffin cups with the batter and sprinkle some sugar on top.
8. Bake the muffins for 30 minutes at 180C°.

Recipe, images, and content © Food to Grow, unless noted otherwise | www.Easy-Healthy-Recipes-For-Kids.com