alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Double Pumpkin Muffins

Makes 8

    Share

    Double Pumpkin Muffins

    These savoury muffins deliver a potent double dose of pumpkin by utilizing both pumpkin purée and pumpkin seeds. Delicious as an accompaniment to a warming bowl of your favourite cold weather soup or stew, they’re also delicious as a snack on the go.

    Advertisement

    Double Pumpkin Muffins

    Ingredients

    • 1 cup (250 mL) almond flour
    • 2 Tbsp (30 mL) coconut flour
    • 1 1/2 tsp (7 mL) baking powder
    • 1/2 tsp (2 mL) sea salt
    • 1/4 tsp (1 mL) ground black pepper
    • 1/4 cup (60 mL) raw pumpkin seeds, divided
    • 3 large organic eggs
    • 1 cup (250 mL) pumpkin purÈe
    • 2 tsp (10 mL) chopped fresh rosemary leaves
    • 1 tsp (5 mL) chopped fresh thyme leaves
    • 2 tsp (10 mL) chopped fresh sage leaves
    • 1 1/2 Tbsp (22 mL) finely grated Parmesan cheese

    Nutrition

    Per serving:

    • calories162
    • protein9g
    • fat10g
      • saturated fat2g
      • trans fat0g
    • carbohydrates11g
      • sugars3g
      • fibre4g
    • sodium192mg

    Directions

    01

    Preheat oven to 350 F (180 C). Lightly grease 8 cups of a muffin tin with coconut oil. Set aside.

    In medium bowl, whisk together almond flour, coconut flour, baking powder, salt, pepper, and 3 Tbsp (45 mL) pumpkin seeds.

    In another medium bowl, whisk together eggs, pumpkin purée, rosemary, thyme, and sage. Stir in dry ingredients until fully incorporated. Divide batter among prepared muffin cups and sprinkle tops of muffins with remaining pumpkin seeds and Parmesan cheese.

    Bake until wooden skewer inserted into a muffin comes out clean, about 30 minutes. Let muffins cool in pan for a couple of minutes before transferring to cooling rack to cool completely.

    Tip: making your own pumpkin purée is easy. Simply toss wedges of pumpkin with a little grapeseed oil or avocado oil before placing on baking tray and roasting in 400 F (200 C) oven until fork tender, about 35 to 45 minutes. Let cool slightly, scrape pumpkin flesh from skin, and purée in food processor until smooth.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.