Pumpkin muffins get gobbled up pretty fast around my house. They serve as snacks, part of lunch and dessert! I recently received a large bulk order of raw pumpkin seeds and decided to experiment with getting them into muffins. By grinding them into a grainy flour, they can substitute for some of the flour, but they add way more nutrients and give these muffins a silky texture. I find that muffins are pretty forgiving, so you can experiment with your favourite flours to find a good combination of texture and nutrition.
I tried to use the whole can of pumpkin in this recipe (about 1 1/2 to 1 3/4 cups), but I found they didn’t hold their texture as well. So I use the last bit of the can in either our smoothie the next day, or I just mix it into whatever soup, stew or sauce we’re having that week. Pumpkin tastes good in just about everything (well, we think so at our house anyways….)
Double Pumpkin Muffins with Chocolate Chips
Because in the fall, you really can't have too much pumpkin.
Ingredients
- 3/4 cup pumpkin seeds, raw and shelled
- 1 1/3 cups flour, combination of white flour and one with more nutrition I use about 3/4 cup of kamut flour, which has a nice texture in baking and the remainder white flour to ensure the muffins aren't too dense.
- 1/4 cup brown sugar or coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 2 large eggs
- 1 1/4 cups homemade or canned pumpkin puree
- 1/4 cup whole milk Substitute almond milk for a dairy free version
- 1/3 cup honey
- 1/3 cup coconut oil, melted
- 1/2 cup chocolate chips
Instructions
-
Preheat oven to 350ºF. Line with either silicone cups or paper cups or grease two 12 part muffin pans with butter or oil. (The recipe makes anywhere from 12 - 15 muffins, depending on how much you fill them...)
-
Add pumpkin seeds into a food processor. (you could also use a coffee grinder or a high-power blender such as a Vitamix). Blend until the pumpkin seeds resemble a thick, grainy flour.
-
In a large bowl, add your pumpkin seed flour then add the flours, brown sugar, baking soda, baking powder, cinnamon, nutmeg and sea salt. Mix well with a whisk.
-
In a second bowl, whisk together the two eggs, pumpkin purée, milk, honey, and melted coconut oil until smooth. Add the wet mixture to your pumpkin flour mixture and stir with a wooden spoon until just mixed. Divide batter into the muffin cups, filling each one about 3/4 full.
-
Bake pumpkin muffins for about 20 minutes, until slightly firm and a toothpick comes out clean.
-
Let cool for about five minutes and then carefully (a rubber spatula works well) remove the muffins from the pan (remove silicone cups if using) and let cool on a rack.