For 12 pieces
- 150 gr oat flour
- 30 g chestnut flour or almond flour or hazelnut flour
- 4 g baking soda
- 2 g baking powder
- 1 g sea salt
- 2 g cinnamon
- 1 g allspice powder
- 0.5 g ground ginger
- 0.5 g ground nutmeg
- 2 eggs
- 85 g light brown sugar
- 60 ml almond milk or regular
- 280 g drained pumpkin puree
- 120 ml sunflower oil
- 5 ml vanilla extract
- 2 tbsp pumpkin seeds + extra
Preheat the oven to 220°C, under and over heat.
Mix the dry ingredients with the spices in a bowl.
Mix the wet ingredients in another bowl.
Then add them together and mix into a dough. Please note that you do not mix unmixed, just until everything forms 1 whole.
Take a cupcake tin and put 12 paper cupcake tins or muffin papers in it.
Fill them with the batter and finish with some pumpkin seeds and put in the oven.
Put them at 220°C for the first 5 minutes and then lower the temperature to 180°C. Bake them for another 20 minutes.
They are ready when you insert a cocktail stick and it comes out dry.
Let cool further on a wire rack.