Equipment
Muffin tin, Muffin cases, Small bowl, Magimix Food Processor
RECIPE STEPS
1. Preheat oven to 200°C (400°F) and line a 6-hole muffin tin with cases.
2. Add all the wet ingredients to your food processor: pumpkin purée, eggs, maple syrup, oil, and vanilla. Add dry ingredients: Tip in the oat flour, ground almonds, baking powder, cinnamon, ginger, nutmeg, and cloves. Pulse just a few times until combined – don’t overmix, this keeps the muffins fluffy.
- 140 g Pumpkin Puree
- 110 g Jumbo Oats
- 2 tsp Cinnamon
- 0.5 tsp Ground Ginger
- 70 g Ground Almonds
- 2 Large Eggs
- 1 pinch Nutmeg
- 1 tsp Baking Powder
- 70 g Maple Syrup
- 50 ml Olive Oil
- 1 pinch Clove Powder
- 1 tsp Vanilla Extract
3. In a small bowl, whisk together cream cheese, maple syrup, and cornflour until smooth.
- 50 g Cream Cheese
- 5 ml Maple Syrup
- 1 tsp Cornflour
4. Fill each muffin case with the batter, then pipe or spoon the cream cheese mixture on top — I used a frosting bag for easier filling, but a spoon works just as well. Sprinkle with pumpkin seeds before baking.
5. Bake for 22-25 minutes until golden and a toothpick inserted into the muffin (not the cream cheese centre) comes out clean.
6. Once baked, let the muffins cool down completely on a baking rack before serving — this helps the texture set and keeps the filling creamy.