Pumpkin Spelt Muffins with Peanuts and Ginger

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

These spekulatius-spiced pumpkin muffins are moist and fresh in an airtight container for a few days, and freeze fairly well. They are the perfect treat for an autumn afternoon. If you don’t have spekulatius spice, use pumpkin pie spice or just cinnamon instead.

100 g Whole grain spelt, ground 120 g Refined spelt flour 120 g Raw sugar 1 tsp Baking soda 1/3 tsp Salt 220 g Roasted pumpkin puree 2 tsp Spekulatius spice 85 ml Coconut oil, melted 60 ml Coconut milk 50 g Candied ginger, chopped 150 g Salted peanuts Caramel, optional

1. Preheat the oven 190C/375F. Line 12-14 muffin cups with paper liners. Sift ground whole grain spelt flour, refined spelt flour, sugar, baking soda and salt together in a mixing bowl.
   
2. In another bowl, whisk together the roasted pumpkin puree, spekulatius spices, coconut oil, and coconut milk until well combined.
   
3. Add the flour mixture into the pumpkin mixture and mix until just incorporated. Do not overmix or muffins will be tough. Fold in chopped candied ginger and 100 grams of salted peanuts.
   
4. Divide the batter into prepared muffin cups. Sprinkle the tops with some peanuts. Bake on the upper oven rack for 25 to 30 minutes until nicely golden brown. Drizzle with caramel sauce if desired, and serve warm.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com