If you are a lover of chai tea wait until you try these muffins. They do have a little more sugar than I would usually use in recipes so I would recommend these as a treat. Even though its a natural sugar, remember it's still a sugar so we don't want to over do it. Within saying that enjoy every mouthful of every muffin, they are delicious.
- 2 1/4 cups almond meal
- 1/2 cup buckwheat flour
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3/4 cup coconut sugar
- 3/4 cup pumpkin (steamed and pureed)
- 1/4 cup raisins
- 1 cup almond or coconut milk
- 60g unsalted butter or ghee, melted
Preheat oven to 180C. Lightly grease two 12-hole non-stick muffin pans. Sift almond meal, baking powder, cinnamon, ginger and nutmeg into a large bowl. Stir in coconut sugar. Make a well in the centre.
Combine the pumpkin, almond milk and butter or ghee in a bowl. Add to the dry ingredients and stir well to combine.
Spoon mixture into your muffin tray, dividing evenly among them. Bake for 15 minutes or until a skewer inserted in the doughnuts comes out clean. Set aside in the pans for 2 minutes, then turn onto a wire rack to cool slightly.
Eat when cooled or drizzle with maple syrup if you desire and serve warm.