Pumpkin Muffins

Ingredients

  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 3/4 cup all-purpose flour and
  • 3/4 cup whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon or 1 teaspoon pumpkin pie spice instead of last 3 spices
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves

Directions

  1. Pre-heat oven to 350 degrees. Prepare muffin tin.
  2. In a large bowl, combine the pumpkin, sugar, water, oil, salt, and eggs. Beat until well mixed.
  3. Place a sieve over the bowl and sift in the flour, baking soda, baking powder, cinnamon, nutmeg and ground cloves (or pumpkin pie spice). Mix until smooth.
  4. Pour batter into prepared muffin tin.
  5. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
  6. Serve with cream cheese frosting.

What to do with the leftover pumpkin puree?


Healthy Pumpkin Oat Refrigerator Muffins (vegan/gluten free)

Vegan, gluten free, no refined sugar, and no oil!

Adapted from Detoxinista

Makes 12 mini muffins.

Ingredients

  • 8-9 pitted medjool dates (6 oz)
  • 1/2 cup pumpkin purée
  • 1 egg (or flax “egg” (1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes)
  • 2 tablespoons water
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 tablespoon chia seeds
  • 1/3 cup cranberries
  • 1/3 cup pumpkin seeds

Directions

  1. Pre-heat oven to 350-F.
  2. In a food processor mix the dates, pumpkin, flax “egg” (or regular egg), water, pumpkin pie spice, baking soda, and vanilla until well blended. Add the oats and blend until a batter is formed. If the mixture seems very thick add water, 1 tablespoon at a time, to help thin it out a bit.
  3. Stir in the pumpkin seeds and cranberries, leaving out a few to sprinkle on top.
  4. Fill muffin tins almost all the way to the top. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 15 minutes for mini and 20 minutes.
  5. For best results refrigerate until completely cold before serving. They are moister and sweeter when they are cold.

To make into bars: Spread the batter evenly on a parchment lined baking pan or dish. I use one approximately 8 x 9.5. Sprinkle with a few cranberries and pumpkin seeds. Bake for 20 minutes. Allow to cool completely. Store in the refrigerate for a few weeks. They taste best cold!


Pumpkin Pie Chia Seed Pudding

Makes 4 servings: 130 calories – 6 grams fiber! – 6 grams protein!

Ingredients

  • 1.5 cups milk
  • 3/4 cup pumpkin puree
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (might need more sweetener if not served along with whipped cream)
  • 1 teaspoon vanilla
  • 1/4 teaspoon pumpkin pie spice
  • Pinch of salt
  • Whipped cream for serving.

Directions

  1. Add all ingredients to a bowl and stir.
  2. Let it sit 5 minutes and stir again to break up any clumps that form. Refrigerate overnight or a minimum of 3 hours. For a smooth pudding, put in a blender before refrigerating.
  3. If serving for dessert I like to add a bit of whipped cream and cacao nibs.

Ultimate Pumpkin Bread or Muffins

Makes 1 loaf

Ingredients

  • 1 cup canned pumpkin
  • 1 1/2 cups sugar (I use 1 cup)
  • 1/2 cup water
  • 1/2 cup vegetable oil (I use 1/3 cup)
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1 1/2 cups plus 1 tablespoon flour (I use 3/4 cup All Purpose Flour and 3/4 cup Whole Wheat Pastry Flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon (I use 1 teaspoon pumpkin pie spice instead of the cinnamon, nutmeg, and cloves)
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves

Directions

  1. Pre-Heat oven to 350 degrees.
  2. In a large bowl, combine the pumpkin, sugar, water, oil, salt, and eggs. Beat until well mixed.
  3. Place a sieve over the bowl and sift in the flour, baking soda, baking powder, cinnamon, nutmeg and ground cloves. Mix until smooth.
  4. Grease a 9×5 inch loaf pan and dust with flour.
  5. Bread: Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
  6. Muffins: Bake for 22 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
  7. Serve plain, buttered or with cream cheese.