Pumpkin spice meets hemp in the muffin where both belong: moist from the puree, nutty from the hearts and hemp flour, and exactly autumnal enough without candle-store excess.
Hemp Pumpkin Spice Muffins
Yields 12 muffins. Prep 15 minutes. Bake 22 minutes.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup hemp flour
- 3 tablespoons hemp hearts, plus more for topping
- 1 cup pumpkin puree (not pie filling)
- 2 eggs
- 1/2 cup brown sugar
- 1/3 cup neutral oil
- 1/4 cup milk of choice
- 2 teaspoons baking powder, 1/2 teaspoon baking soda
- 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves
- 1/2 teaspoon salt
Method
- Heat oven to 190 C. Line a 12-cup muffin tin.
- Whisk pumpkin, eggs, sugar, oil, and milk until smooth.
- In a second bowl, whisk both flours, hearts, leaveners, spices, and salt.
- Fold dry into wet until just combined; the batter should look slightly rough.
- Divide, top each with a pinch of hemp hearts, and bake 20 to 24 minutes until a skewer comes out clean.
- Cool 10 minutes in the tin, then on a rack.
Nutrition
Approximately 195 calories, 5 g protein, 9 g fat, 25 g carbohydrate, 2 g fibre per muffin.
Notes
The hemp flour stays within the 10 to 25 percent rule, so the crumb keeps its lift. Freeze half the batch; they thaw on a counter by lunchtime.