Pumpkin porridge from the oven - slightly sweet, in the form of soft and moist muffins. These easy and quick to make muffins provide energy for a long time, they also strengthen the body's immunity. Both pumpkin and oatmeal have a beneficial effect on health and contain valuable vitamins, minerals, and fiber. Cupcakes are nutritious, satisfying hunger for a long time and addictive ;-) Accompanied by apples and cinnamon, they fit perfectly into the autumn background. They never stay longer than a day in our home, so I don't even put them in the fridge. I prefer to have them at room temperature, for a possible snack or for breakfast the next day.

For whom?
6m+ if you use coconut milk or other plant milk. In the case of cow's milk - you can theoretically serve it as an additive to the dish almost from the beginning (in small amounts), but I introduced cow's milk rather late. Decide for yourself.
Muffins should not be served as part of the first meals (see what to serve for the first BLW meals of an infant).

Ingredients for pumpkin and apple oat muffins:

• 250 g pumpkin puree
  (1 cup)
• 130 g instant oat flakes
  (about 1 1/3 cup)
• 1 egg
• 1 medium apple
  (about 150 g)
• 70 g date paste
  (about 2 heaping tablespoons)
• 100 ml coconut milk or cow milk
  (less than 1/2 cup)
• 50 g buckwheat flour
  (about 1/3 cup)
• optional: 1/3 flat teaspoon cinnamon (preferably ceylon cinnamon)
• coconut oil or clarified butter to grease the muffin tins

Recipe for pumpkin and apple oat muffins:

1. Prepare muffin tins - grease them with oil or butter.
   I prepare 12 muffins from the proportions given in recipe.
2. Crack the egg into a bowl and whisk it with a fork.
3. Add the pumpkin puree, date paste, milk and optional cinnamon to the egg and mix the ingredients vigorously. Add oat flakes and mix everything together.
4. Peel the apple and remove the seed nests. Grate the apple on the on small holes of grater, add to the bowl with ingredients and mix.
5. Set the oven at 180° C with hot air circulation.
6. Add flour and mix the ingredients.
7. Put the mass evenly into the muffin tins with a spoon.
8. Bake at 180° C with hot air for 20 minutes. After 20 minutes, switch the oven to heating from below, also with hot air. Bake for another 10 minutes. After removing the muffins from the oven, wait until they cool completely (so they will become more compact and easily come out of the tins).