July 4, 2019

Pumpkin Muffins

Name: Pumpkin Muffins
Prep time: 20 min
Cook time: 90 min
Ingredients: ½ butternut pumpkin (you will only need to use 200g for this recipe.); 2 eggs (10g of fat); 190 g almond meal (103.9g of fat); 90 g peanut butter (42.8g of fat); 1 tsp baking powder; 1 tsp cinnamon; 1 ½ tbsp maple syrup; 10 g pepitas (4.9g of fat ); 2 tbsp Cooking fatty Favourites Chocolate Hazelnut Spread

Pumpkin Muffins.

These Pumpkin Muffins are perfect for day trips with the kiddos. We’ve already made 2 batches and they are being gobbled up very quickly!

Patty Pans.

I’ve made my Peanut Butter Banana Bread a lot of times. Cole always loves it, but sometimes Norah’s not as fussed. I wondered if I cooked something similar, but turned it into muffins would Norah be more interested? After all, do you know any kids that can resist something cooked in a patty pan?

No more Smoothies.

Norah has recently decided that she doesn’t want to have her normal Chocolate Peanut Butter and Tahini Smoothie for breakfast. That’s perfectly fine by me, that smoothie had the longest run out of any of my recipes. She’s seriously had one everyday for at least 6 months!

Bananas, bananas, bananas!

The change came quickly though, which meant I had a lot of bananas to use up. This is why I made the Peanut Butter Banana Bread recently with the chocolate swirl in the top. It’s also why I revisited one of the twins’ favourite desserts (Avocado and Banana Mousse) from when they were babies. And where the inspiration for my latest Banana Bread Bliss Balls came from.

Why am I talking about bananas? Well I said I wanted to turn my bread into muffins….. but I think we might just need a break from bananas. So, a banana bread, turned into muffins, without using bananas? Are you still following me? Haha.

Pumpkin.

Ok, so if I wasn’t going to use bananas I still needed another soft, sweetish food to replace it. My mind jumped straight to pumpkin. And then when I thought about putting pepitas on top of these Pumpkin Muffins, I ran with it.

Chocolate Swirl.

In a round about way, these Pumpkin Muffins were inspired by my Peanut Butter Banana Bread. That got me thinking about the chocolate swirl I experimented with in my last loaf. Surely that would work in these muffins… and add extra fat content!

Luckily I had some of my Chocolate Hazelnut Spread ready to go. If you want to add this step, grab the recipe here. I skipped the swirl in the second batch of Pumpkin Muffins and both ways were delicious.

Puree Pumpkin.

The first time I made these Pumpkin Muffins it took a lot longer because I had to make the pumpkin purée. I simply chopped, peeled, steamed and mashed the pumpkin. That’s all easy enough, but does take time.

The second time I used the left over pumpkin purée that I had made previously. Obviously that was way quicker. I’m thinking I might have to get organised and have some pumpkin ready to go in the freezer for next time. Hmm as long as I remember to defrost it before I need it… twin mum brain… might just be easier to cook it as I need it haha.

So Pretty and Delicious.

I’m no food photographer (as you can see), but when these muffins came out of the oven, I couldn’t stop taking photos of them. They were just so pretty. Maybe big kids can’t resist patty pans either?

They are absolutely delicious cut in half and served with some butter!! Perfect breakfast for the kids when you have to be out of the house early.
Who am I kidding? Just pour yourself a cup of coffee and they’re perfect for your morning tea…just make sure you hide if you don’t want to share them.

Pumpkin Muffins

These Pumpkin Muffins are perfect cut in half and served with butter. The kiddos love them and they don't even know they're eating pumpkin.

Course Snack

Keyword Almond Meal, Peanut Butter, Pumpkin

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Servings 8

Ingredients

½ butternut pumpkin you will only need to use 200g for this recipe.
2 eggs 10g of fat
190 g almond meal 103.9g of fat
90 g peanut butter 42.8g of fat
1 tsp baking powder
1 tsp cinnamon
1 ½ tbsp maple syrup
10 g pepitas 4.9g of fat
2 tbsp Cooking fatty Favourites Chocolate Hazelnut Spread 32g of fat. You can leave this step out if you don't have any spread on hand.

Instructions

Preheat the oven to 150°C (fan forced)
Place some water on the stove in a saucepan that will hold a steaming basket on the top and cover with the lid.
Chop and peel the pumpkin into small chunks.
Place the pumpkin into the steaming basket and place on top of the saucepan that you already have on the stove. Place the lid on top of the steaming basket. Cook the pumpkin for about 20-30 mins. It's ready when you can easily push a fork into the flesh.
Remove the streaming basket from the saucepan and drain the water. Tip the cooked pumpkin into the empty saucepan and mash with a potato masher. It doesn't have to be perfect.
Allow the pumpkin to cool before mixing it with the rest of the ingredients to avoid the egg from cooking. You can put it into the fridge to cool it quicker if need be. If you are going to do this, place the pumpkin into a bowl or container first so that you're not sticking the hot saucepan into the fridge.
Once the pumpkin is cool, place 200g of it into a medium mixing bowl and add the rest of the ingredients. Place the rest into a container and freeze for the next time you need pureed pumpkin.
Mix well, making sure everything is combined.
Place 8 muffin sized patty pans into a muffin tray.
Place ¼ of a cup of the mixture into each patty pan.
If you are going to do the chocolate swirl in your muffins, use a tsp to scoop the Chocolate Hazelnut Spread onto the middle of your raw muffin mix. Then use something like a chopstick or skewer to swirl the spread through the top of the muffin.
Sprinkle the top of each muffin with pepitas.
Place the muffins in the oven for about 55 minutes.
Allow to cool slightly, before cutting them and spreading with butter. Don't forget to add the fat content of the butter if you are using enzymes.