It is that time of year again when we all have more pumpkin than we know what to do with! But don’t let all that yummy goodness go to waste…..equally, don’t limit yourself to batches of pumpkin soup! As delicious as it is, there are other wonderful things those scary vegetables can transform in to.
In my house, we love baking! And we love baking things that are healthy and nutritious as well as sweet, warming and satisfying. So pumpkin muffins can be the perfect fate for your ghoulish friends.
These delightful little cakes are easy and cheap to make as well as being full of vitamins, minerals, fibre and antioxidants.
Here is what you will need:
- 2 cups of pumpkin puree (make this by boiling your pumpkin flesh then blending)
- 2 1/2 cups of rolled oats (blended in to a powder)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 3 tsp natural peanut butter
- 1/4 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp bicarbonate of soda
- 2 eggs
- 1/2 cup dark chocolate chips (optional)
For the toppings
- 1/2 tub cream cheese (you can use low fat)
- vanilla extract
- cocoa powder (optional)
- pumpkin seeds, chocolate drops, sprinkles etc (all optional)
Tip – I rinsed the seeds from my pumpkins and then roasted in the oven for 15 minutes to make homemade pumpkin seeds.
- Put all of the wet ingredients in to a large bowl and mix well.
- Add all of the dry ingredients, apart from the chocolate chips, and mix until well combined.
- Fold in the chocolate chips.
- Put the mixture in to 12 muffin cases, about 3/4 full.
5. Bake in a pre-heated oven until golden brown and risen.
6. Leave to cool for at least half an hour.
For the toppings
- Whisk the cream cheese with either vanilla extract or cocoa powder, or half and half like I did.
- Spread on top of each muffin.
- Top with anything you fancy and then devour!!
This recipe was brought to you by Rebecca Flannery, evidence based nutritionist.