Warm days and cool evenings….I love fall! It is a season of routine and balance, it is a season of soups and stews, and t is a season that inspires eating and cooking with apples and pumpkins…lots of apples of pumpkins!!! I will be sharing some of my favourite fall dishes over the coming few months.
Today I wanted to share one of my favourite pumpkin recipes. Pumpkin is full of vitamins, minerals, fibre, and antioxidants. I developed this recipe a few years ago, but made a few adjustments/new options to it for this fall. It is one of my children’s favourite muffins. I hope you and your family enjoys it too!
1 cup All Purpose Flour
1 cup Whole wheat flour
3/4 cup Rolled oats
½ cup Baby Brain Organics (or oatbran)
1 cup 1% Buttermilk (or other milk of choice…I use coconut milk)
2 eggs (or 4 egg whites)
3 cups (750 mL) pureed pumpkin (from the can or from freshly baked pumpkin
1/3 cup unsweetened applesauce
1/4 cup honey or maple syrup
2 Tbsp. canola oil
2 tsp cinnamon
2 tsp baking powder
¼ tsp baking soda
Optional: ½ cup crushed walnuts or pecans
Optional: ½ cup raisins or dried apples or dried cranberries
- Combine all dry ingredients and make a well in the centre.
- Combine all wet ingredients (this can be done in a blender or by hand) and pour into dry ingredients. Add nuts and/or dried fruit as desired.
- Mix together until moistened. Do not over mix.
- Spoon batter into non-stick muffin pan. (Makes 18-24 medium muffins or about 48 mini muffins)
- Bake at 350° for 20-25 minutes (until a toothpick comes out clean).
- One of my sons has an allergy to oats. When I am making these for him, I leave the oats out and add an extra 1/2 cup whole wheat flour. If you have anyone in your family that cannot have oats, you could try this too.
- For this recipe to be dairy free, you can use a milk alternative such as soy, almond or coconut and you can use 4 Tbsp. ground flax seed mixed with 2 Tbsp. water (let stand for 5-10 minutes to gel) to replace the eggs.
Until next time….stay healthy!