Pumpkin Chickpea Muffins

This recipe is a mash-up of two of my favourite muffin recipes– chickpea muffins and pumpkin muffins. They’re tasty, high in fibre and perfect for freezing and adding to school lunchboxes.

tray2Ingredients (makes about 14 large muffins)

Wet Ingredients

  • 2 cans chickpeas (rinsed and drained)
  • 1 cup roasted pumpkin (mashed or pureed)
  • 4 large eggs
  • 4 tablespoons of oil of choice (I used olive oil)
  • 2 tsp vanilla extract or paste

Dry Ingredients

  • 1 cup self-raising high-fibre white flour
  • 2 tsp baking powder
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1 cup caster sugar
  • 1tsp cinnamon

tray1

Directions

  • Preheat oven to 180°C and place paper muffin or cupcake cases in muffin tray (I have found that these chickpea muffins really stick to the muffin tray so it’s better to cook them in paper cases)
  •  Add dry ingredients to food processer and pulse to distribute the spices and baking powder evenly
  • Add wet ingredients to dry ingredents in food processor and blend until smooth
  • Pour or spoon the very wet batter into paper cases until  3/4 full
  • Bake for 20-25 minutes until firm to touch on top
  • Cool in paper cases on a rackmuffin in the hand
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