300g peeled pumpkin (cubed)
1/4 tsp salt
300g wholemeal plain flour (or gluten free)
1tsp baking powder
1/2 tsp sodium bicarbonate
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup maple syrup
1/3 cup melted coconut oil
1/4 cup milk
1 tsp vanilla extract
65g pecans (roughly chopped)
Preheat oven to 170°C and grease a 12-hole muffin tin.
Place pumpkin in a steamer over a saucepan of boiling water and simmer, covered, for 5-10 minutes until pumpkin is tender. Transfer pumpkin to a bowl, add salt and mash into a puree.
Meanwhile, place flour, baking powder, sodium bicarbonate, cinnamon and nutmeg in a bowl and whisk to combine.
Whisk eggs, maple syrup, coconut oil, milk, vanilla and pumpkin puree together to combine. Stir through dry ingredients until just combined.
Spoon batter evenly into 12 muffin holes, scatter over pecans and bake for 20-25 minutes or until an inserted toothpick comes out clean.