50grams(2oz)dried fruitsraisins, figs, apricot, or dates
1tsp(1tsp)lemon zest
20grams(1oz)walnutsfor topping
Preheat the oven at 180˚C (360˚F).
Peel the pumpkin and remove seeds. Cut pumpkin into thin slices and bake at 180˚C (360˚F) for 20 mins or until tender.
Once baked, turn the baked pumpkin into a pumpkin paste. You can do this with a fork, with a hand blender, or with a food processor. Don't blend too fine.
In a bowl, mix the flour and the instant yeast together. Then add the cane sugar, the dried fruit (chopped into small bites), the cinnamon, the cloves, the ginger, the nutmeg, the lemon zest, a pinch of salt and pepper. Stir well together.
To the bowl, add wet ingredients (pumpkin paste and soy milk). Mix dry and wet ingredients together. Don't overmix. You want a wet consistency at this stage.
Transfer muffin-dough into a silicon muffin mould, top with seeds and nuts of your choice, and bake for about 20 mins. Check with a toothpick the inside of the muffins. If the toothpick comes out dry the muffins are ready.