Wheat Pumpkin Muffins
  • 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
  1. Preheat the oven to 180 degrees celsius.
  2. Line a muffin tray with cupcake cases.
  3. Grind chopped pumpkins with little water in a mixie and keep aside.
  4. Mix up the wheat flour, baking soda, baking powder, salt, cinnamon powder and ginger
  5. powder.
  6. In a separate bowl mix the oil and vanilla extract.To this add vinegar and curd and mix well.
  7. Now mix the dry mixture and wet mixture together.
  8. To this add the mashed pumpkin and mix again.
  9. Spoon the batter into lined cup cases and sprinkle the sesame seeds on top.
  10. Bake for 25 minutes at 180 degrees C. (Set it according to your oven type)
  11. 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/