Salty Pumpkin Muffins

This period I'm eating pumpkin almost everyday in every way. This was my first try using it in pastries. Instead of flour I used only oatmeal flakes, the result is so much crunchy and softer this way :)

SALTY PUMPKIN MUFFINS

Muffins:

2 eggs

100 ml milk

180 g (3 dl) oatmeal

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon brown sugar

400 g cooked and mashed pumpkin

Topping:

200 g soft chèvre cheese

Decorating: 

pumpkin seeds 

Preheat the oven to 200 C. Prepare a muffin tin putting on paper liners.

In a bowl whisk eggs into a foam. Mix together all the dry ingredients (oatmeal, baking powder, salt and sugar). Add the milk in the first bowl with whipped eggs and add all the dry ingredients little by little mixing carefully. In the end add mashed pumpkin and keep on mixing until the texture is even. 

With a kitchen spoon fill the muffin forms and bake in the oven for 12-15 minutes until the muffins turn golden on top. 

Remove from the oven and let cool.

Once cooled add the topping on the muffins with the help of a knife and decorate with pumpkin seeds. Serve with good salad.