Breakfast muffins to-go

Name: breakfast muffins to-go
Cook time: 15 min
Total time: 40 min
Yield: 12
Ingredients: 400 g chilled pumpkin pieces; 100 g coconut oil; 200 g whole wheat flour; 2 tl baking powder; tl salt; 1 el speculaas spices; 240 ml maple syrup; 1 el chia seed; 115 g unroasted pecans

Muffins for breakfast of pumpkin, coconut oil, gingerbread spices, maple syrup and pecans.

Ingredients

Kitchen Stuff

1 blender
12 paper muffin mold
1 muffin mold with 12 cavities

Directions

Cook the pumpkin pieces in a layer of water with salt for about 10 minutes. Drain and puree with the hand blender.
Melt the coconut oil in a pan on low heat. Preheat the oven to 175 ° C.
Mix the wheat flour, baking powder, salt and the speculaas spices in a bowl.
Mix the pumpkin puree, coconut oil, maple syrup and chia seeds in another bowl. Stir in the flour mixture with a spatula.
Chop the nuts coarsely and mix through.
Put the muffin papers in the mold and fill them with the mixture. Bake in the oven for about 25 minutes.