Vegan Pumpkin & Pecan Muffins

Instructions

Preheat the oven to 190C.

Add the flour, sugars, salt, cinnamon, ground ginger, ground cinnamon and baking powder to a mixing bowl and mix to combine the ingredients.

Cut your pumpkin in to quarters, peel and cut in to chunks and boil in water until the pumpkin chunks are tender. Add the chunks to a food processor to form a pumpkin puree.

Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife. Add the pumpkin puree, melted coconut oil, almond milk and half of the vanilla pod seeds to the mixing bowl and stir.

Line a cupcake tin with paper cases and spoon out the mixture evenly in to each case. Bake for 20 minutes or until a toothpick inserted comes out clean.

Leave to cool and place a pecan in the middle and sprinkle pumpkin seeds around the top of the muffin. You can add a drizzle of maple syrup on top to add a more sweetness if required.