Ingredients:
2 cups self raising flour
1 cup Pure Delight Hemp Seeds
1 cup nutritional yeast
1 cup plant milk
1/2 cup vegetable oil
1 tablespoon apple cider vinegar
1 1/2 cups roasted pumpkin
1 cup olives, sliced
2 spring onions, finely diced
1 big handful of spinach
2 cloves of garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
salt and pepper to taste
Method
Preheat your oven to 180°C and line your muffin tins. I used a tray of 6 big muffins but you could also use a smaller muffin size and make 12.
In a large mixing bowl add your flour, hemp seeds and nutritional yeast and stir. Once combined add your the rest of your ingredients except your pumpkin. Stir until the mixture combines then fold in your pumpkin and spoon into your muffin tins. Bake in the oven for 30-35 minutes (20-30 minutes if your using a smaller tin) or until golden on top and cooked all the way through.
My favourite way to enjoy these is to let cool, cut in half and toast in a sandwich press until golden. Butter and enjoy!