- 100 g of wheat flour
- 1 tbsp of neutral oil
- 30 g of sugar
- 1 small pumpkin slice (for about 15 g of puree)
- ½ sachet of baking powder
- 1 tsp of Chai spices
- 60 g of almond milk (to be adjusted)
- A few pinches of powdered sugar
Preheat the oven to 180°C.
Peel, deseed and dice the pumpkin slice. Cook it as you prefer until it becomes soft.
Blend until a homogeneous puree is obtained. Set aside.
In a large bowl, mix the flour, baking powder, sugar and Chai spices.
Add the oil and the pumpkin puree.
Gently pour the milk, adjusting the quantity so that the preparation is homogeneous but not too liquid.
Place the dough in muffin molds.
Bake for about 15 minutes and sprinkle with powdered sugar after removing the muffins from the mold.
Place the muffins in the MB Gram snack box.