Thursday, October 7, 2010

Pumpkins Muffins

It's pumpkin season! Many people think that pumpkins only uses are to carve for Fall decor, which is great.  However, pumpkins are very nutritious.  They contain high amounts of beta-carotene, rich in carotenoids, high amount of fiber, potassium and some zinc.

The pumpkin seeds, also known at pepitas, are also very healthy.  They contain magnesium, B vitamins, protein, iron and fiber.  They can be easily roasted....coated with your favourite spices.

Here's a great pumpkin muffins recipe:

3 Tbsp. neutral-tasting oil (vegetable, canola etc)
2 Tbsp. brown sugar
1 egg
1 cup pumpkin puree (not pie filling)
2 Tbsp. molasses
1/3 cup plus 1 Tbsp. 1% buttermilk
3/4 cup whole wheat flour
1 cup unbleached white flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. allspice
1 tsp. cinnamon
1/4 cup raisins (or try dried cranberries)


Preheat oven to 400° F.
Lightly coat the muffin tin with non-stick coating spray or line with paper liners.
In a large bowl, beat oil, sugar and egg together. Add the pumpkin puree, molasses and buttermilk and mix well.
In another bowl combine the flours, baking powder, baking soda, salt, allspice, cinnamon and raisins. Add the dry to the wet, and stir just until combined.
Pour the batter into the prepared pan and bake for 20-25 minutes.  

Makes 18 muffins.

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