Pumpkins are a rich source of beta-carotene and potassium. Pumpkin seeds are a good source of iron and zinc.
Post by Kimberly Shaw.
I adore pumpkins. They are such a cheerful fruit with their bright orange color, plus they are packed with antioxidants! Here is one of my family’s favorite autumn muffin recipes:
Pumpkin Muffins
1 cup organic cooked pumpkin
1/2 cup organic canola oil
1/2 cup honey
2 organic eggs (or egg replacer)
1 3/4 cups organic whole wheat flour**
1 tsp baking soda
1 tsp aluminum-free baking powder
1/2 tsp sea salt
1 tsp cinnamon*
1/2 tsp nutmeg*
1/3 cup water
1/2 cup organic chopped nuts (VERY optional)
**For gluten-free recipe, use organic brown or white rice flour in combination with potato flour and tapioca flour. I use 1 cup organic brown rice flour, 1/2 cup of potato starch flour and 1/4 cup of tapioca flour.
*Omit spices if allergic, can replace with 1/4 tsp ginger
Beat oil and honey together in bowl; add eggs or egg replacer and mix well. Combine dry ingredients in another bowl. Add dry ingredient with liquid mixture. Add the water. Mix in pumpkin (and nuts, if desired). Bake at 350 for 25 minutes.
Recipe makes approximately one dozen muffins. I normally double it, as they freeze well.
Variation: If you are allergic to pumpkin, you can use this same recipe with yams or persimmon pulp.
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Interesting pumpkin information:
Here is a video on how to roast pumpkin seeds. (I just use organic butter or oil and sea salt.)
Did you know pumpkin flowers are edible?
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Photos by Kimberly Shaw.
Come visit me at my blogs Adventurous Canary and Serendipity. Read about my documentary film on Multiple Chemical Sensitivity at Adventurous Canary Productions.
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