Gluten-free pumpkin cinnamon protein muffins

Ingredients

For 1 serving

• Pumpkin100 g
• Rice flour35 g
• Pea protein powder28 g
• Pea milk80 ml
• Brown sugar12 g
• Sunflower oil5 g
• Baking powder5 g
• Cinnamon1 teaspoon
• Nutmegto taste

In season: September – December

Method

1. Peel and deseed the pumpkin and cut it into roughly 2 cm cubes; steam it for 10 minutes, until fork-tender, then mash it to a purée and let it cool slightly.
2. Meanwhile preheat the oven to 180 °C (conventional) and put 2 paper cases in a muffin tin.
3. In a bowl mix the rice flour, pea protein, brown sugar, baking powder, cinnamon and a pinch of nutmeg.
4. Add the pumpkin purée, pea milk and sunflower oil and fold with a spatula just until no dry flour remains: overmixing makes muffins rubbery.
5. Divide the batter between the cases and bake at 180 °C for 20–22 minutes, until risen and a skewer inserted in the centre comes out dry; let them cool for a few minutes before serving.