We have been enjoying these muffins for morning tea recently and thought you would enjoy them too. They are a healthy baked treat, are gluten-free and freeze well so are great to have on hand. Simply warm them before serving on their own or with a little of the ginger butter on the side. Yum!
In this recipe, we used Herbies ‘fragrant sweet spices‘ or you can mix together 1 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ground ginger.
Spiced Pumpkin & Ginger Muffins
- 3 cups (365g) almond meal
- 3 eggs
- ½ cup honey
- 1 cup pureed pumpkin about 400g of raw, peeled pumpkin which has been steamed for 10 minutes or until tender
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp Herbies 'fragant sweet spices or mix together 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ground ginger
- 1 tsp freshly grated ginger
- 100 g softened butter
- 60 ml honey
- ½ tsp ground cinnamon
- 1 tsp grated ginger
- Preheat the oven to 170C (fan-forced) and line a 12 hole muffin pan with muffin papers.
- Place the eggs, honey, pumpkin and fresh ginger in a bowl and whisk to combine.
- Add the almond meal, baking powder, salt and spices and mix well to combine. The batter should be quite thick so that you can dollop it - add a little more almond meal, a tablespoon at a time, if you feel it needs it.
- Spoon the batter into the lined muffin tray.
- Bake for 25-30 minutes or until the tops of the muffins spring back when touched or a skewer inserted in the centre of the muffin comes out clean. Remove from the oven and transfer to a cooling rack.
- Combine the butter, honey, cinnamon and ginger in a small mixing bowl and beat until smooth and combined. Taste and adjust to suit your preference - add a little more cinnamon or fresh ginger or honey. Transfer to a serving dish or sealed container. The flavoured butter will keep in the fridge for up to 1 week.