PUMPKIN AND SPELT MUFFIN

You know how much I love fall, although here is fall just because calendar says so.

It’s almost October and it’s 30ºC (86ºF)!

Anyway, I wanted to prepare these pumpkin muffins to celebrate fall and they’re so good.

They’re also healthy and nutritious, with a lot of different ingredients.

Ingredients (6 small muffins):
1 M eggs
45 g of brown sugar (1.6 oz.)
55 g of flour (1.9 oz.)
55 g of whole-grain spelt flour (1.9 oz.)
1 teaspoon of baking powder
½ teaspoon of ground cinnamon
A pinch of salt
40 ml of olive oil
50 ml of oat milk
80 g of pumpkin (2.8 oz.)
1 tablespoon of poppy seeds

Preheat the oven at 175ºC (345ºF).

Blend the pumpkin, reserve.
Mix both types of flour, the salt, the cinnamon and the baking powder, sift and reserve.

Beat the egg with the sugar.
Add half of the dry ingredients.
Pour the oil.
Add the rest of dry ingredients.
Pour the milk.
Finally, add the pumpkin and the poppy seeds.

Put the batter in the liners, placed in a mold and bake it for 20-25 minutes, until a tooth stick comes out clean.

Leave it rest for 5 minutes in the mold, remove it from the mold and let it cool down on a rack.