Pumpkin season is here! Most of us see a pumpkin and think of all the fun ways we’d carve it, but the pumpkin is so much more than just a carving canvas. Did you know a cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A? Talk about good eyesight! There’s more – pumpkin seeds keep your heart healthy and they work as a great mood booster, but that’s not our favorite pumpkin fact. Our favorite pumpkin fact is this: Pumpkins help you lose weight! With three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories.
You want some pumpkins now, don’t you? Don’t worry, we got you covered with this wonderfully delicious, guilt-free recipe for pumpkin muffins.
You will need:
1 1/2 cups pumpkin seeds
1/4 cup raisins
1 cup whole wheat pastry flour
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1/4 cup maple syrup
1/4 cup canola oil
Got it? Let’s bake!
The first thing you need to do is preheat your oven to 375. While the oven is heating up, coat 12 muffin cups with cooking spray.
Place 1/2 cup of the pumpkin seeds in the bowl of a food processor with a metal blade or in a blender. Process until ground into powder. Add the raisins. Pulse several times until the raisins are chopped, then transfer to a large bowl.
Add the pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt, then mix with a fork. In another bowl, combine the pumpkin puree, syrup, eggs and oil. Beat the mixture until smooth.
Add the pumpkin mixture to the dry ingredients and stir just until blended. Stir in 3/4 cup of the pumpkin seeds. Divide the batter among the prepared muffin cups and scatter the remaining 1/4 cup seeds on top.
Oven time! Bake for 20 minutes and you’re done!