These pumpkin muffins have a wonderful underlying ginger taste thanks to the fresh ginger root. As so many spices have the potential to boost your well being, so does the ginger root.
If you like the ginger flavor in combination with coconut then this is the right recipe for you.
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Pumpkin muffins are a sweet treat during the fall season, when winter squashes are bountiful. Perfect to go with a tea for breakfast, in-between as a snack, or even to fill a school lunch box.
Prep time: 15 minutes
Bake time: 30 minutes
Cuisine: New Zealand
Suitable: Vegetarian diet
Steam the 300g piece of buttercup pumpkin for about 15 to 20 minutes on low to medium heat (the weight of the pumpkin includes the pips and the skin). When the pumpkin is done and has had a chance to cool down de-core, peel and mash it. It is easier to mash the pumpkin with a fork.
Pre-heat the oven to 180C°.
Bake them for 30 minutes at 180C°. They taste great straight out of the oven, eating them the following day allows for the flavor to develop more.
If you have tried the pumpkin muffins, please return to let us know how you got on with the recipe and how you liked it.
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Visit https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 to find out the calories and nutrients of this recipe.
For more muffin and cupcake inspirations, please visit Food to Grow at Pinterest.
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