Remember the other half of the pumpkin I cooked? Well I had to find something delicious to make and I remembered that I had been sent a pumpkin muffin recipe. I love all the recipes, crafts, how-to’s that get sent to me – usually with note – thought you could do this, this seems right up your alley or my favorite – saw this recipe and thought you could make it better. I am not sure if I make any of the recipes that are sent to me better, but I try to make them “healthier” or more nutrient dense. I usually do not make the exact recipe that is sent to me, unless I am want to see what the batter, dough, dish is suppose to be like before altering.
This recipe came from Jillian Michaels and the changes were not too drastic. This one will be made again in our house and might even make it onto the menu for the upcoming Snack and Mini-Meal cooking class with kids and their parents – will need to find a fun name for it. I recently read a study where they found that kids will eat a healthy food more often if it has a fun name – example is that in the cafeteria of a school they changed the name of carrots to x-ray vision carrots and consumption rose by 57%! So if anyone has some names send them on!
Pumpkin Energy Muffins
Ingredients
1 1/4 cup flour (you can use wheat, sprouted or a gluten free)
1/4 flax meal
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 cup butter, softened
3/4 cup honey (I used a combo of honey, needed to use up the last little bit and raw honey)
1 egg
1 cup pumpkin, firmly packed – fresh is always better
3/4 cup toasted walnuts
1/4 cup hemp seeds
1. Cut pumpkin in half and scrape out the inside. Place face down on a foil lined baking sheet – spray the foil with some olive oil. Bake at 375 degrees for 45 minutes to 1 hour – turning over after 30 minutes. Ready when a fork goes into the flesh easily. Take out and allow to cook slightly. Scoop out the flesh and measure a firmly packed 1 cup.
2. Measure out 3/4 cup of walnuts and dry toast them in a pan. Toss continuously to prevent burning. When toasted, turn off burner and set aside.
3. In a medium bowl, combine flour, flax meal, baking powder, baking soda, salt, cinnamon, ginger and nutmeg – set aside.
4. Using an electric mixer, cream the butter.
5. Add the egg, honey and pumpkin to the butter and mix well.
6. Preheat oven to 350 degrees.
7. Place the walnuts into a plastic zip lock bag and using a rolling pin, crush. You can also chop using a knife – I find the bag and rolling pin easier and faster.
8. Add the flour mixture to the butter mixture, mixing just enough to blend.
9. Stir in walnuts and hemp seeds.
10. Spoon batter into 12 muffin cups – either grease cups well or use muffins papers. This batter is enough for exactly 12 muffins. You will fill each cup to the top.
11. Bake for 25 – 30 minutes or until a toothpick inserted in center comes out clean.
12. Remove muffins from tin and cool on wire rack.
These were a huge hit in our house with both kids and adults. Slather some butter on and enjoy! Was good with the Roasted Pumpkin and Apple Soup! I think this next weekend when I make a new batch – I will soak the nuts (wanted to make these now!) and make them gluten free so my gluten free buddies can partake – they are that yummy!!
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Row 1: (WS) K7, P1, K7, P1, K7
