Gingerbread Muffins

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 cup of spelt flour
  • 1 cup of white flour
  • 1 cup of pumpkin puree
  • 1/3 cup of coconut oil – melted
  • 1/2 cup of coconut sugar
  • 6 tablespoons of date syrup
  • 1 tablespoon of Linwood hemp + protein powder – this is optional, if you can’t find it you can leave it out
  • 2 teaspoon of baking soda
  • 2 teaspoon of cinnamon
  • 1 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground clove
  • a pinch of sea salt
  • To sprinkle on top: an handful of chopped pecans
  1. Instructions
  2. Start by preheating the oven at 180 degrees Celsius. Line a muffin tray with muffin cases.
  3. In a large bowl mix together the spelt flour, white flour, Linwood hemp protein powder, all the spices, baking soda and the pinch of salt.
  4. In a sperate bowl whisk together the pumpkin puree, coconut oil, coconut sugar and date syrup. Give it a good mix until you have a smooth and glossy consistency. Pour the wet ingredient into the flour and very gently mix together. Try not to overtax it as you want a hairy and light consistency and overtaxing will result in a heavier batter.
  5. Fill each case with about 2 tablespoons of the batter, try not to press the batter down into each case, just gently drop it with a spoon or even better an ice cream scoop.
  6. Sprinkle each muffin with the chopped pecans and bake in the oven for 20-24 minutes or until a toothpick comes out clean.
  7. Let the muffins cool down in the tray for 10 minutes before transferring them on a cooling rack for another 10 minutes.
  8. Enjoy

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