Sunday, March 13, 2016

Pumpkin for Spring

Good morning! I'm here today with a new muffin recipe that features pumpkin. Now, pumpkin is typically thought of as a "fall" fruit. When autumn rolls around, you better believe that you'll see pumpkin muffins, pumpkin pie, pumpkin scones.. and who could forget, the pumpkin spice latte. However, pumpkin isn't just for fall. This superfood is perfect to enjoy year round and when I found a can of pumpkin hiding in the back shelf of my cabinet and my favorite pumpkin muffin recipe from high school in a pile of long forgotten papers, well I just couldn't resist.


Did you know pumpkin is rich in beta-carotene? Your body converts beta-carotene to vitamin A. Vitamin A is primarily associated with vision, but also has roles in reproduction, keeping your immune system strong and helping your heart, lungs, kidneys to function properly,  just to name a few. It's pretty important! Pumpkin is also rich in fiber, which helps you to stay fuller longer. In fact, 1/2 cup canned pumpkin contains 3 grams of fiber and 280% of your vitamin A requirement.


Remember, when I said I found this recipe in the depths of my closet? Well, I made a few swaps to the original recipe, decreasing the sugar, increasing the pumpkin and decreasing the oil. Increasing the pumpkin in this recipe helps to provide moisture, while decreasing the amount of oil required. Try swapping out pumpkin for the fat in some of your favorite recipes! If you  need a more mild flavor, try applesauce.


If my kitchen walls could talk: Add your favorite nuts for a protein boost. Feel free to use any type of flour with this recipe - I used a combination of Bob's Red Mill and Betty Crocker gluten-free flours. You could also use spelt or whole wheat, if you don't need this recipe to be gluten-free.



Pumpkin Muffins - Serves 12

Ingredients

1 1/2 cups flour
1 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup vegetable oil
1 cup canned pumpkin
2 eggs

1. Pre-heat oven to 350 degrees fahrenheit. Line 12 cupcake muffin tins with paper holders.
2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir to combine.
3. Add wet ingredients to dry, stir until mixed through - batter may appear lumpy.
4. Divide batter among muffin tins. Fill ~ 2/3 full. Bake 25 minutes or until a toothpick comes out clean.


2 comments:

  1. These look easy and delicious! Just pinned your recipe and I'll be trying it if I can find canned pumpkin at Safeway or WF :)

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    Replies
    1. I hope you can find it! You'll love them :)

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