There’s nothing better than pumpkin muffins made from real pumpkins. Select the sugar pies, also called sugar pumpkins. Their smaller size is easier to scoop and tastes sweeter than larger carving pumpkins. Their flesh is firmer and less stringy too. They make the sweetest jack-o-lanterns. Save the cut outs, slice off the thick rind and drop the pieces into a food processor to use in your muffins. Try using an apple coring tool to quickly punch out decorative polka dots. If you missed Halloween, they make a festive centerpiece for your Thanksgiving table. Once scooped and carved, give each one a good soak in a large bowl of salt water to help them last longer.
Pumpkin Muffins
Makes two dozen mini muffins.
Author: Yvonne Cornell
Recipe type: Sugar Free & Low Gluten
Ingredients
- 1 ripe banana
- 2 eggs
- 1½ cups of pumpkin flesh, minced, firmly packed
- 2 pinches of salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 6 TBSP pure maple syrup
- 7 TBSP extra virgin olive oil
- 1 cup whole wheat flour or Einkorn all-purpose flour
- ⅔ cup almond meal flour
- 1½ tsp baking soda
Instructions
- Preheat the oven to 350° F. In a large mixing bowl, mash up the banana with the back of a fork. Add the eggs and whisk well to mix. Add the pumpkin flesh, salt, cinnamon, vanilla, maple syrup and olive oil. Whisk well to blend. Add the flour, almond meal flour, and baking soda. Mix gently until just combined. Do not overmix.
- Grease a mini muffin tin with coconut or canola oil spray or butter. Fill each well to a generous ¾ full. Bake for 16-18 minutes or until a skewer comes out clean. Gently wiggle each one free with your fingertips to let them cool on a wire rack.
