Pump up your Nutrition with Pumpkin Bread Muffins

Pump up your Nutrition with Pumpkin Bread Muffins

Pumpkin usually conjures up images of jack-o-lanterns, front porch decorations, or possibly pumpkin chucking if you have a competitive in nature. Pumpkin is really a versatile food that can be used year-round. You can mix it into soups and chili as well as breakfast breads or pancakes.

I know we are talking about muffins here, but adding pumpkin is a great way to get a little extra dose of fiber. The addition of flaxseed and walnuts into the recipe boosts the nutritional content too, so you don’t have to feel too bad about eating that second or third one. This same recipe can also be made into a pumpkin bread form-factor (instructions below).

Pumpkin Bread Muffins

1/2 cup millet flour
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup tapioca starch
3/4 tsp xanthan gum
1/2 tsp salt
3/4 cup sugar
1 tsp baking soda
1 cup canned pumpkin
1/2 cup canola oil
1 egg
1 tbsp flaxseed meal + 3 tbsp water (mix and let sit for 2 minutes)
1/4 cup water
1 tsp vanilla
1 3/4 tsp McCormick’s Pumpkin Pie Spice
1/4 cup chopped, roasted walnuts
1/4 cup raisins

Preheat your oven to 350 degrees. Line 12-muffin pan with paper baking cups. If making pumpkin bread, grease a loaf pan with gluten free non-stick cooking spray. Mix together the dry ingredients – flour, salt, xanthan gum, baking soda, and pumpkin spice. In a separate bowl, combine the pumpkin, sugar, oil, egg, flaxseed meal mixture, vanilla and water. Add the wet ingredients into the dry ingredients, mixing just until combined. Fold in nuts and raisins. Pour into muffin cups and bake 24 minutes until slightly golden. Remove muffins from pan and let cool on a rack. If making pumpkin bread,  pour into loaf pan and bake 40-50 minutes until slightly golden and toothpick inserted in center comes out clean. Remove from loaf pan and let cool slightly. This is delicious when enjoyed warm out of the oven.

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