Cut The Hokkaido into small pieces and cook in boiling water for about 10 minutes until soft. Meanwhile, preheat the oven to 180 degrees (160 degrees with convection). Puree the cooked pumpkin with the banana in the blender or with the hand blender.

Now the spelt flour, the raw cane sugar, the baking soda and the pinch of salt are mixed in a mixing bowl. Put coconut oil in a pan over low heat, when slightly heated, stir in the Golden Milk Chai spice from STAY SPICED ! and let it heat together slightly - so the Golden Milk can unfold optimally. Now stir in the almond milk and the pureed pumpkin-banana mixture. The liquid mixture is now stirred under the flour mixture in the mixing bowl until a smooth dough is formed. If you want, you can still put chocolate flakes or chocolate drops under the dough.

The muffin tray is brushed out with a little coconut oil, or small paper muffin cups are used, which are placed in the hollows of the muffin tray. Now pour about 3 tablespoons of dough per trough and bake the muffins for about 10 minutes. Before taking it out, make the sample with a toothpick to see if the muffins are also baked. After removing from the oven, allow to cool.