Lean pumpkin muffin

Cooking pumpkin puree. To do this, wash the pumpkin, dry it. Cut off the rough skin from it, cut it in half and remove the seeds from the inside. The tough pumpkin peel can be easily removed with a slotted vegetable peeler. Cut the prepared pulp into small pieces, put it in a heat-resistant dish and send it to the microwave for about five minutes at maximum power. Cook the pumpkin until soft. Taste the slices periodically and remove the pumpkin from the microwave when it is completely soft.

Turn the cooked pumpkin with an immersion blender into a smooth puree. We measure out the right amount for making a cake.

Put dry ingredients in a separate bowl: whole grain flour, wheat flour, granulated sugar, cinnamon, ground ginger and baking powder. We mix everything well together.

Put the cooled pumpkin puree to the resulting dry mixture and pour in the coconut milk.

Mix everything together with a spatula until smooth. The dough turns out to be quite thick, but it should not be tight. If the mass feels tight, you can dilute it with a small amount (one or two tablespoons) of coconut milk.

Preheat the oven to a temperature of 180 degrees. Grease the baking dish with a small amount of odorless vegetable oil and sprinkle with flour. If the mold is silicone, no lubrication is required. Put the prepared pumpkin dough into the prepared form. Align the surface. We put the dish in the oven on the middle level and bake for about forty to forty-five minutes. Baking times may vary depending on the oven. We focus on the type of cake: it should slightly increase in volume and be covered with a golden-brown crust. You can also check the readiness with a toothpick: if it comes out of the cake dry, then you can already get it out of the oven.

We immediately remove the finished cake from the mold and place it on the wire rack so that it cools completely.

The cooled cake can be sprinkled with powdered sugar for decoration. Cut it into portions and serve.