There is no reason why we cannot incorporate pumpkin into our diet all year round. We don’t necessarily have to wait for the fall to have pumpkin themed food. As a matter of fact, I would make these muffins whenever I am in the mood for it and pair with my weekend breakfast / lunch.
Here is a photo of his and her lunch today!
Every time I use pumpkin, it reminds me of the character in the book ‘Memoirs of a Geisha’. This little girl was given the nickname of Pumpkin because she had a round face and liked to stick out her tongue like a pumpkin. Pumpkin aspired to be a graceful, beautiful geisha, but in the end … Okay stop getting side-tracked and back to this recipe.
Nigella Lawson once said all she is after is minimum effort for maximum pleasure in both the cooking and the eating and I kinda like her philosophy. I think this recipe fits this philosophy perfectly as these muffins do not require much efforts, and yet they are so moist and healthy.
By the way, please feel free to add dark chocolate chips or nuts if you want to make it your own. I limited the amount of chocolate chips because my husband had chocolate for breakfast and so did I (I know)!!
Ingredients:
1 cup Organic Pumpkin Puree, 1/2 cup Organic Honey, 2 Organic Eggs, 3 tbsp of Organic Coconut Oil, 1/4 cup Almond Milk, 2 cups of Organic Oat Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt, 1 teaspoon Cinnamon
Directions:
Combine wet ingredients until smooth, add dry ingredients and mix well. Pour batter into muffin tin, bake at 350 for 22 minutes.
Wait at least 15 minutes for the muffins to cool before you stuff your face (^_-)
If you are into fitness, here is the nutritional value per muffin: Fat 6.6 grams, Carbs 27.6 grams, Protein 3.5 grams, Calories 175
Enjoy!