These little buttermilk loaves are pumpkin-spiced and riddled with walnuts, pumpkin kernels, hazelnuts, and cacao nibs. All natural and relatively healthy, they are sweetened with mashed roasted pumpkin and applesauce, and given warmth and earthiness from a mixture of cinnamon and clove. Topped with a simple cream cheese and orange icing and a scattering of toasted hazelnuts. A perfect companion for your afternoon cup of tea.
1 cup spelt flour
1 cup whole wheat flour
½ cup loosely packed brown sugar
½ tsp ground cinnamon
¼ tsp ground clove
2 tsp baking powder
¼ tsp sea salt
2 organic free-range eggs
½ cup mashed, cooked pumpkin
½ cup buttermilk
1 tsp blossom water
¼ cup extra virgin olive oil
2 tbsp unsweetened applesauce
½ cup mixed nuts and seeds – I used walnuts, hazelnuts, almonds, and pumpkin kernels
½ cup cacao nibs
For the orange cream cheese icing:
½ cup cream cheese
1 orange, zested and juiced
2 tbsp. raw honey
Preheat oven to 160C
Prepare a small loaf tin or muffin tray by lightly greasing the sides – or lining with paper cups.
In a bowl, beat eggs well, add pumpkin, olive oil, buttermilk, blossom water, sugar, and applesauce. Mix well.
Into the wet mixture, sift in the flours and baking powder. Mix in the cinnamon, clove, and salt. Mix well.
Stir in the nuts, seeds, and cacao nibs.
Pop into the oven and back for 20-25 minutes, until risen and a cooked through.
For the icing, combine all ingredients and mix well until smooth – this can also be done in a food processor.
Top with roasted hazelnuts.
Makes 12 muffins or 3 small loaves