Creative | Gluten Free | Vegan

Pumpkin chickpea muffins

Ingredients:

Pumpkin chickpea muffins

  • 200 g cooked chickpeas
  • 150 g pumpkin (cooked and drained)
  • 150 g brown sugar
  • 100 g butter room temperature
  • 3 eggs
  • 200 g flour
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp baking powder
  • ¼ tsp salt
  1. Pre-heat the oven to 170ºC. Prepare a muffin tray.
  2. Purée the chickpeas, pumpkin and eggs. Reserve.
  3. Sift the flour, spices, yeast and salt. Reserve.
  4. In a large bowl, beat the sugar with the butter until fluffy. Add the purée and continue beating. Add the dry ingredients and mix well until everything is well incorporated.
  5. Fill the molds 3/4 full. Sprinkle a little sugar over the dough. Bake for about 15-20 minutes or until a toothpick comes out clean. Remove from oven and cool on a rack.
Dessert
Creative, Gluten Free, Vegan

Method:

Pumpkin chickpea muffins

  • 200 g cooked chickpeas
  • 150 g pumpkin (cooked and drained)
  • 150 g brown sugar
  • 100 g butter room temperature
  • 3 eggs
  • 200 g flour
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp baking powder
  • ¼ tsp salt
  1. Pre-heat the oven to 170ºC. Prepare a muffin tray.
  2. Purée the chickpeas, pumpkin and eggs. Reserve.
  3. Sift the flour, spices, yeast and salt. Reserve.
  4. In a large bowl, beat the sugar with the butter until fluffy. Add the purée and continue beating. Add the dry ingredients and mix well until everything is well incorporated.
  5. Fill the molds 3/4 full. Sprinkle a little sugar over the dough. Bake for about 15-20 minutes or until a toothpick comes out clean. Remove from oven and cool on a rack.
Dessert
Creative, Gluten Free, Vegan

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