Pumpkin Muffins

About pumpkins

Pumpkins are a type of winter squash that originates in the Americas. Pumpkin is technically a fruit since it contains seeds, but nutritionally, it is a vegetable with several health benefits. The flesh and seeds of this large fruit are both delicious. The fall season is the best time to buy pumpkins, but canned purees are available year-round. So you don’t have to wait for fall to enjoy pumpkin desserts. In addition to offering the same health benefits as fresh pumpkin, canned pumpkin makes it quick and easy to add pumpkin to recipes any time of the year. Combining pumpkins with spices, including nutmeg and cinnamon, is common to flavour desserts and seasonal beverages. The pumpkin seeds are usually roasted and sold separately as a snack or a topping for some pumpkin recipes. Pumpkins can be prepared in various ways: roasted, grilled, steamed, baked, boiled, or blended.

What are the health benefits of eating pumpkins?

There are no fats, cholesterol, or sodium in pumpkin. Plus, Its low-calorie content makes it an ideal weight-loss food. A rich source of fibre, vitamins, and minerals, pumpkins support a healthy immune system and support healthy vision. A pumpkin is an excellent source of lutein and zeaxanthin, two compounds linked to lower rates of age-related macular degeneration (AMD) and cataracts.

Among pumpkin’s nutrients are carotenoids, which act as antioxidants. Antioxidants can neutralize free radicals, which may protect against certain types of cancer. Pumpkin’s antioxidants may protect “bad” LDL cholesterol from oxidation. Oxidized LDL cholesterol particles can clump along blood vessel walls, restricting your vessels and increasing your risk of heart disease.

Pumpkins are also high in vitamin C, essential for healthy skin. Vitamin C is needed to maintain healthy skin. Vitamin C makes collagen, a protein that keeps your skin strong and glowing. The antioxidants in pumpkins also boost your skin’s defences against UV rays, including lutein, zeaxanthin, vitamin E, and many more.

Almond flour contains nutrients and vitamins, including vitamin E, magnesium, and fibre. The gluten-free nature of almond flour makes it a popular alternative to wheat flour. You can find more almond flour recipes in our recipe card: “Protein Banana PancakePancakes.”

Pumpkin Muffins

Recipe by MelissaCourse: BreakfastDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

345

kcal

Potein

13 g

Fat

23 g

Net Carb

25 g

These pumpkin muffins are gluten-free, dairy-free and anti-inflammatory. They are super-moist, soft, and deliciously spiced, an all-year staple. You could even add unsweetened chocolate chips, blueberries or cranberries!

You will need the following tools:
– two large bowls,
– a whisk,
– a spatula,
– two 4-cup cupcake baking pans,
– six paper liners or avocado oil cooking spray.

Ingredients

• 3/4 cup (90 g) almond flour

• 1/2 tsp (2.2 g) baking soda

• 1 tsp (2.5 g) cinnamon

• 1/4 tsp (0.5 g) ground cloves

• 1/4 tsp (0.5 g) ground nutmeg

• Dash of sea salt

• Two eggs

• 3 tbsp (60 g) maple syrup

• 1/2 cup (113 g) pumpkin puree

• Avocado oil spray

• 1/2 cup (60 g) of dry cranberry (Optional)

• 4 tbsp (64 g) almond butter to spread on muffins (Optional)

• 
  Our favourite dried cranberries are made by Organic Traditions. Dried cranberries have an intense flavour and a soft and juicy texture. Cranberries contain 113mg of polyphenols (which protect the body’s tissues against oxidative stress associated with cancers, coronary heart disease and inflammation); and 2g of fibre, which gives them a naturally sweet taste.
• 
  

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Mix almond flour, baking soda, cinnamon, ground cloves, nutmeg, and salt in a large bowl.
• Whisk together eggs, maple syrup, pumpkin puree and cranberry (if you aren’t a fan of cranberries, skip it) in a separate bowl.
• Combine wet and dry ingredients until well blended (Mix well to prevent clumping)
• Coat the muffin pan with oil or paper liners.
• Fill muffin tins (each cup is half full).
• Bake in the oven for 20 – 22 minutes, or the fork that pierces the center comes out clean.
• Serve warm or cold with almond butter or fruits.

Recipe Video

Notes

• You may want to skip the cranberries or use less if you have a blood sugar imbalance since half a cup of dry cranberries contains 39 g of sugar (about 6 grams per muffin).