…and you made Autumn lunch! Use another baked Hokkaido pumpkin half to make this kefirolicious bite. Pumpkin muffins with spices are tasty delight that makes your home smell like autumn and approaching holidays.
Muffins are made with kefir, of course, but I would like to point out that (like most things on my blog) they are not sweet (and I mean “sugary sweet”). In these muffins spices are predominant flavour.
Instead of adding additional sugar into muffins, I like to top them with honey, melted dark chocolate, homemade jam or nut spread. The choice is yours and why choose just one option!
Ingredients and preparation steps
Preheat the oven to 190°C .
- 175 g of homemade kefir
- 45 g butter
- 200 g of baked hokkaido pumpkin
- 185 g gluten free flour
- 2 tablespoons of honey
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 egg
- 1 teaspoon of cinnamon
- 1 teaspoon of ginger bread spice mix (cinnamon, nutmeg, ginger, clove)
In a large mixing bowl, whisk together honey and egg.
Mix kefir, baked pumpkin and spices in a blender and and them into bowl with honey-egg mixture. Whisk together then add melted butter, flour, baking powder, baking soda and mix well until totally combined.
Scoop the batter evenly into the muffin moulds.
Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool completely.
Glaze muffins with honey and serve with coffee or tea.
Enjoy!
