Ingredients

• 80 g coconut oil
• 80 g date:SUGAR
• 2 organic eggs
• 2 tablespoons honey
• 300 g pumpkin puree
• 60 ml Oat Barista
• 2 tsp kids-fit:CACAO
• 250 g spelt flour
• 1 teaspoon cream of tartar baking powder
• 1 teaspoon vanilla extract
• 1 pinch of salt

Here's how it's done:

1. Preheat oven to 170°.
2. Melt the coconut oil and mix with all other ingredients (except the flour) to form a smooth dough.
3. Finally, stir in the flour and baking powder, spoon by spoon.
4. Pour the batter into oiled muffin tins and bake for 20-25 minutes.
5. Tip: Make your own pumpkin puree really easily. To do this, remove the seeds from a Hokkaido pumpkin, cut it into wedges and place it in the oven at 180° for around 20 minutes. Then puree finely with a little oil and a pinch of salt. Dip the muffins in dark chocolate coating as desired.