While I am not one to rush the lazy days of summer, by the time September rolls around, I’m fully invested in all things pumpkin. Not only do pumpkins add a little festive fall fun to our porches, they also happen to pack a pretty decent nutritional punch.
Pumpkins are a source of vitamin A, C, potassium & fibre among many other valuable nutrients. Pumpkin also contains the nutrients beta-carotene, lutein and zeaxanthin, which have also been linked to maintaining eye health as we age.
One of my favourite ways to eat pumpkin is with these moist and delicious muffins. This recipe originally came from a dear friend & very quickly it became a family favourite. You probably even already have most of the ingredients on hand.
Pumpkin Spice Muffins
- 1 3/4 cup light spelt flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 cup flax seed ground
- 1/2 cup butter or coconut oil melted
- 2 eggs whisked
- 1 tsp vanilla
- 3/4 cup brown sugar
- 1 cup pumpkin puree, homemade or canned
- 1/2 cup pecans, walnuts, dried cranberries or chocolate chips
Preheat oven to 375°F. Gather wet & dry ingredients separately. Combine wet & dry ingredients being careful not to over stir. Bake for 18-20 minutes or until cake tester comes out clean.
Feeling adventurous? Making your own pumpkin puree is pretty easy as long as you have a little time to let the oven do its work. Simply purchase a pie pumpkin. Pie pumpkins are smaller, making them easier to work with. Preheat oven to 350°F. Wash the pumpkin, remove the stem & cut in half. Scoop out the seeds and place face down onto a baking sheet with about an inch of water in it. Let it bake for about 45-60 minutes, depending on size. You’ll know the pumpkin is finished when you can easily poke a fork through the shell. Remove from oven & allow to cool. Turning the pumpkin back onto its shell side will speed up the process. Once cool enough to handle, scoop pumpkin from shell and blend either with a hand mixer or immersion blender. Yield: 3-4 cups.