It's that pumpkin time of year around these parts. My very generous family members have been keeping my stocks up with their home grown beauties! They are the type of vegetable that not too many family members should grow, otherwise you're all eating pumpkin three meals a day. Not that there would be anything wrong with that. A great source of vitamin A and the antioxidant Zea-xanthin makes them great for eye health and packed with low GI energy, they are helpful for balancing blood sugars and weight control. I have been roasting, soup-ing, stewing, casserole-ing and currying my pumpkin most days, but needed a new idea. I know muffins! My love of honey and spice combined so well with the pumpkin. Enjoy this recipe any time of the day, a great breaky muffin, or afternoon snack with a cuppa.
Rustic Pumpkin and Spice Muffins
200g Pumpkin (cubed)
1 Apple (diced)
2 Organic Eggs
3/4 Cup Honey
1 3/4 Cups Wholemeal Spelt Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp ground Cinnamon
1 tsp grated Nutmeg
1/2 tsp ground Ginger
Raw Almonds/Pumpkin Seeds
Preheat oven to 180 Degrees Celsius. Line muffin tin with grease proof paper, muffins cases or grease with butter. Cook pumpkin and apple in boiling water on the stove until soft. Blend together. In a mixing bowl combine pumpkin/apple puree with beaten eggs and honey. In a separate bowl combine all dry ingredients. Stir dry ingredients into pumpkin mixture until combined. Pour into muffin tin and press raw almonds or pumpkin seeds into the tops of the muffins. Bake for 25-30 minutes. Makes 12 muffins.
Believe me, just the smell of the sweet honey and pumpkin combined with those spices will have you waiting by the oven, and they certainly won't last long in your hand. If you're wondering what to do with your pumpkin seeds, pop over to MyWholefoodRomance and check out the great details on how to roast and flavour pumpkin seeds. Do you do anything interesting and delicious with your pumpkin?