Wednesday, October 20, 2010

PUMPKIN MUFFINS for Wee Little Pumpkins

Today my son and I attended a Pumpkin Fun Playgroup with a group of moms and wee ones who gather together every week as part of a Waldorf Initiative.  Everyone brought along pumpkins to carve and I thought it would be very tasty to bake some Pumpkin Muffins.  I try to avoid feeding my family refined sugar, and so chose to make a batch of not too sweet muffins using brown rice syrup.  Simple, delicious, vegan, and the best part is there is a load of pumpkin puree in each one!

PUMPKIN MUFFINS
(from "Cooking the Whole Foods Way" by C. Pirello)

1 cup organic pumpkin or squash puree (simply roast a pumpkin, cut in half in the oven for abou 20 minutes until soft, scoop out flesh and puree)
2 cups organic whole wheat pastry flour
2 tsp baking powder
1/4 tsp sea salt
1/2 tsp organic ground ginger
1/4 tsp ground organic cloves
1/4 tsp ground organic cinnamon
1/3 cup soy, rice or whole organic milk
1/4 cup organic vegetable oil
1/2 cup organic brown rice syrup
1/2 cup coarsely chopped organic walnuts (we omitted because of nut allergies in the group)

Method:  Preheat oven to 350*.  Lightly oil one muffin tray.  Sift together the flour, baking powder, salt and spices into a bowl.  Combine cooked pumpkin with milk, oil and rice syrup.  Stir pumpkin mixture into dry ingredients, mixing just until well blended to make a thick, spoonable batter.  Spoon into prepared muffin holes.
     Bake about 20 minutes or until the muffins start to brown slightly and they spring back to the touch.  Cool and serve!

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