We have a love-hate relationship going on with pumpkin at our house. Half of us love it, and the other half really don’t like it. I mean gagging, crying kind of ‘don’t like it’. And that’s just my husband.
So every so often, when its on special at the supermarket, I like to disguise it as a treat to get the whole family eating pumpkin without a fuss. And by this, I mean, they don’t know that they are eating it.
I know many of you in the U.S. eat pumpkin as a sweet rather than savoury dish. In New Zealand, though, we generally serve it up as a hot vegetable side. Its an extremely versatile ingredient that I think is underappreciated.
These pumpkin spice muffins are packed with nutrients and they taste a lot like carrot cake – even the fussiest in my family devoured them. Word of warning – don’t let the pumpkin averse family members see you making these – they have a scary amount of pumpkin inside.
As with most of the clean eating meals I make, these muffins have a straight forward ingredient list.
You will need:
Butter (or coconut oil)
OPTIONAL: 1 teaspoon Coconut Sugar for topping
Start with full one cup of mashed pumpkin. You will need bout two cups of raw pumpkin to start to get 1 cup of mashed pumpkin after cooking.
Add 2 small (or on medium) ripe bananas. It needs to make about 1/4 cup of mashed banana.
Lightly beat 3 eggs.
Add all the other ingredients, and mix together using a wooden spoon or spatula. Or… any spoon that happens to be clean. Spoons are always in demand in our house. Clean ones in particular 🙂 Last time I checked, my spatula was being used to prop up a model for a school project.
Divide your mix into a 12 hole muffin tray.
Bake at 350F or 180C until lightly brown on top. Muffins feel a bit soft to the touch as they are denser and more moist than normal muffins.
This bit is optional, but highly recommended. Mix 1 teaspoon of melted butter and one teaspoon of coconut sugar together. Rub a little butter/sugar mix on top of each muffin. The butter will soak in and leave a little glazed crust on top.
- WET INGREDIENTS
- 1 Cup cooked, mashed Pumpkin
- 1/4 Cup Mashed, Ripe banana
- 3 Eggs, lightly beaten
- 4 tablespoons maple syrup (or honey)
- 1/2 cup melted butter
- 1 teaspoon vanilla
- DRY INGREDIENTS
- 1 1/2 Cups Plain flour (You can use wholemeal)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- Preheat oven to 350F or 180C
- Prepare a 12 hole muffin tray with liners or oil to prevent sticking.
- Mix all the wet ingredients together until just blended.
- Mix all dry ingredients together in separate bowl
- Add the dry ingredients to the wet ingredient mixture.
- Stir until just combined.
- Spoon evenly into muffin tray and bake for 15 – 20 min. This will depend on your oven.
- Muffins need to be slightly golden.