I know I’m a little late for Halloween, but I did manage to perfect that pumpkin spice muffin recipe I was working on and, as promised, here it is!
It’s the season for making delicious recipes with pumpkin and all varieties of squash. These muffins freeze well, so make a few batches, let them cool and store them in the freezer for times when guests pop in.
Since it took me 3 tries before I got this one right, let me share a few things with you so that you can avoid making the mistakes I made.
First, the amount of pumpkin puree you include is crucial: it cannot be more than one cup. Adding more will make the batter too soft, even once cooked. I chose a very small organic pumpkin to make these muffins with this week, but even with a small pumpkin, I still derived 2 cups of flesh when I baked it. So, I pureed it all, used one cup for my recipe and froze the rest for my next batch. Oh, and yes, baking your own pumpkin and scooping out the flesh is highly recommended, so that you can avoid additives, preservatives and refined sugar and salt from the canned variety.
Another little tidbit for baking pumpkins and all varieties of squash I’d like to share: I find them really difficult to cut in half when they are raw. You may not have this issue if you keep an axe in the kitchen, but if you don’t, you can do what I do: bake them whole for several minutes to soften and then chop them in half and place them face down onto the cooking sheet. Also, remember to remove the seeds before baking.
Second, when you add coconut oil to a muffin recipe, make sure that the oil is in its liquid state. Usually, at room temperature, coconut oil is solid, so heat it on the stove to make it melt. I chose coconut oil purely for its nutritional value, so if you don’t feel like liquefying the oil, you may substitute it for one that is already in its liquid format, and doesn’t denature at high temperatures, such as grapeseed oil.
There you go. I think the rest of the recipe is pretty straight forward. Try these yummy muffins. I’m positive your whole family will love them! Enjoy, in joy and in health!
1 cup pumpkin flesh
½ cup bran
2 cups whole wheat pastry flour
4 teaspoons egg replacer
1 teaspoon pumpkin spice
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons sea salt
1 ¼ cup purified water
½ cup coconut oil, liquefied
¾ cup maple syrup
1 teaspoon vanilla extract
1/3 cup non-dairy chocolate chips
- Preheat oven to 350˚F.
- Cut pumpkin in half and bake face down for 30 minutes. If pumpkin is too hard for you to cut, bake it initially for 10 minutes to soften, then cut in half, remove seeds and place it face down on your cooking sheet. Return it to the oven and bake until flesh is soft.
- Remove from oven and allow to cool. Leave your stove on at 350˚F since we will be placing the muffins in shortly.
- Once cooled, scoop out the flesh of the pumpkin (we only need one cup) and place it in a blender or food processor. Add ½ cup water, ½ teaspoon sea salt and ¼ cup maple syrup and blend until soft and creamy. Set aside. If you have more pumpkin flesh, you can freeze it for your next batch. Do not add more than one cup of pumpkin because it will make your muffins too soft.
- In a large bowl, combine all dry ingredients (bran, flour, egg replacer, spice, baking soda, baking powder, remaining sea salt and non-dairy chocolate chips). Stir.
- If your coconut oil is solid, heat it in a small pot on your stove until it liquefies.
- In a small bowl, combine pureed pumpkin, liquefied coconut oil, remaining maple syrup and remaining water. Stir.
- Pour wet ingredients into bowl with dry ingredients and stir with a spatula.
- Line muffin pan with parchment muffin cups. Spoon in batter.
- Bake for 25 minutes or until toothpick test comes out dry.
- Allow to cool before serving.
It is no measure of health to be well adjusted to a profoundly sick society. ~Jiddu Krishnamurti