1tablespoonflax seed powder + 3 tbsp warm water = mixed into a paste(check notes if you don't have flax seed powder or meal)
⅓cupoil
¾cuporganic unrefined cane sugar
1cupPumpkin Puree(recipe mentioned in the notes section below)
½teaspoonvanilla extract
additional ingredients
½cupraisins
1 or 2tablespoonsunflower seeds(optional)
Instructions
First preheat the oven to 190 degrees c.
Line a muffin pan or tray with muffin liners.
Sieve all the dry ingredients listed above.
Beat the wet ingredients listed above with an electric beater for 2-3 minutes on high speed.
Fold the dry into the wet ingredients till the whole batter is uniformly mixed.
Fold in the raisins and sunflower seeds.
Pour the batter in the muffin liners.
Gently tap the sides of the muffins liners or cups.
Bake for 20-25 minutes.
Serve pumpkin muffins warm with tea or coffee.
You can store them in an air-tight box.
Notes
For flaxseed meal/powder substitute, replace 1/4 yogurt, either cashew or dairy yogurt.To make 1 cup pumpkin puree, cook 1 cup chopped pumpkin with some water if required, till they become completely soft. Blend them to a smooth and thick puree adding very little if required.