175g self raising gluten free flour
1 tablespoon speculaas spices (see below for the contents)
75g brown sugar (I used gula merah /gula melaka / jaggery - which is a palm sugar)
pinch of salt
1 cup pumpkin puree (fresh is the best, but you could use a can too)
100ml almond milk (unsweetened) - or use soy milk or other vegan milk
50ml coconut oil
Preheat the oven to 205C.
Mix the flour with the spices and sugar, and taste the mixture to check if the balance is right (the above ingredients are estimates, I use my feeling and taste).
In a separate bowl, mix the pumpkin with the coconut oil and half of the almond milk till you get a smooth mixture.
Slowly fold in the wet mixture to the flour mixture and mix it well together.
After the wet mixture is folded into the flour mixture, slowly add more almond milk and keep mixing till you have a nice smooth batter. It should not be runny, but the flour should be mixed well.
Add chopped up walnuts to the batter if you like.
Scoop the batter into the muffin tray and fill the muffin cups till 2/3.
Place in the oven and bake for 18-20 minutes.
Let it rest for a few minutes and take it out.
recipe inspired by http://www.isachandra.com/2009/11/the-best-pumpkin-muffins/
serve with whipped vegan coconut cream. Recipe here: http://petiteallergytreats.com/homemade-coconut-whipped-cream-dairy/
speculaas spice mix
8 parts cinnamon
2 parts nutmeg
2 parts clove (ground)
1 part ginger powder
1 part cardamom
1 part white pepper
1 part anise seed
1 part coriander seed
mix the spices till you have a fine powder mixture.