Wheat Pumpkin Muffins
Author: Jaylekshmy Velswamy
- Wheat flour -3/4 cups
- Mashed Pumpkin -1/2 cup
- Jaggery syrup -6 to 8 tbsp (according to your kids taste buds)
- Any cooking oil - 3 tbsp (I used coconut oil)
- Baking soda - ½ tsp
- Baking powder - ¼ tsp
- Cinnamon powder - ½ tsp
- Ginger powder-1/2 tsp
- Salt -a pinch
- 10.Vanilla Extract - ½ tsp
- 11.White Vinegar -1/2 tbsp
- 12.Curd-1½ tbsp
- 13.Sesame seeds for topping
- Preheat the oven to 180 degrees celsius.
- Line a muffin tray with cupcake cases.
- Grind chopped pumpkins with little water in a mixie and keep aside.
- Mix up the wheat flour, baking soda, baking powder, salt, cinnamon powder and ginger
- powder.
- In a separate bowl mix the oil and vanilla extract.To this add vinegar and curd and mix well.
- Now mix the dry mixture and wet mixture together.
- To this add the mashed pumpkin and mix again.
- Spoon the batter into lined cup cases and sprinkle the sesame seeds on top.
- Bake for 25 minutes at 180 degrees C. (Set it according to your oven type)
- After 5 minutes remove from muffin tray and cool it completely before serving.
Recipe by Bumps n Baby at https://bumpsnbaby.com/wheat-pumpkin-muffins-toddlers-kids/
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