Thursday, May 6, 2010

Pumpkin Breakfast Muffins

So I had leftover frozen pumpkin to use up from my freezer.  And I wanted to make a healthy breakfast muffin out of it.  I couldn't really find one I thought fit the bill.  The closest I found was actually a cupcake recipe on Wellsphere:  Original pumpkin cupcake/muffin recipe

What I made was actually . . .   (approximately . . . )

Preheat oven to 350 degrees and grease 24 muffin tins and a little loaf pan.

2 cups pumpkin
4 large eggs
1/2 cup honey
2 large mashed bananas
1/2 cup olive oil

Mix above ingredients first.  Then add:

3 cups ground whole grains (you could use whatever flour you want, I imagine)
1/2 cup flaxmeal (approx.)
4 teaspoons baking powder
about 4 teaspoons cinnamon
1 teaspoon ground ginger
2 teaspoons baking soda
1/2 teaspoon salt

Stir, then add 1 cup chopped walnuts.  Spoon batter into cups and put leftover in mini-loaf pan.  Muffins take about 25 min. to bake, and the loaf may take a little longer.  Test with knife or toothpick.
I think if I make them again I will add raisins or dates.  I would also consider experimenting with a little applesauce.  If anyone does anything different with these or has a similar recipe, please post under comments!  My measurements are mostly approximations, I should add as a disclaimer.

No comments:

Post a Comment