I got this recipe from Aunt Lucy (Long Island,NY) who also gracefully shared the tip that I could either use pumpkin or substitute mashed bananas, carrots, pineapple, applesauce or any other ingredient of my choice. When I first had these muffins at my aunt's place I was so impressed with the rich taste but healthy ingredients.
Nutrients in Pumpkin
Pumpkin is low in fat and calories and rich in disease-fighting nutrients such as:
- Vitamins C and E
- Pantothenic acid
Health Benefits of Pumpkin
- Keep Eyesight Sharp
- Aids Weight Loss
- May Reduce Cancer Risk
- Protect the Skin
- Can help after a hard workout by restoring the body's balance of electrolytes
- Can Boost Your Immune System
Steps to make your own Pumpkin Puree at home
- Preheat the oven to 400F degrees.
- Cut the pumpkin into half
- Scoop out the seeds.
- Place the pumpkin cut side down on the baking sheet
- Bake for 45 to 50 minutes or until the the pumpkin is completely tender inside
- Scrape the pumpkin flesh off the skin with a large metal spoon
- Puree in a blender or food processor until smooth.
- Let cool and use as needed.
- You can freeze it for future use.
**1 15-ounce can of pumpkin puree holds about 1 3/4 cups of puree.
1 Cup - Oats
1 Cup - Buttermilk
1 - Egg
1/2 Cup - Oil
½ Cup - Brown Sugar
1/2 Cup - Pumpkin puree (*Refer the steps above to make your own at home)
1 cup - Whole Wheat Flour
½ Tsp Baking Soda
1 ¼ Tsp - Baking Powder.
1/2 Tsp - Salt
1 Tablespoon - Chia seeds
1/2 Tsp - Cinnamon powder
1/2 Tsp - Nutmeg powder
1/2 Cup - Dried Cranberry
1 Tablespoon - Chia seeds
1/4 Cup - Oats
- Preheat the oven at 350F
- In a bowl mix oats and buttermilk and keep aside.
- Beat the egg, oil, pumpkin puree and brown sugar until they are blended well
- Mix in the oats-buttermilk mixture.
- Add the dry ingredients - Whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, chia seeds and mix on low speed to avoid splashes
- Add in the cranberries.
- Beat until all ingredients are mixed in well.
- Pour into Muffin trays and top each muffin with some chia seeds and oats.
- Bake at 350F for 30 minutes or until the toothpick-test comes out clean when inserted into the muffin.
Notes and Tips
- You can substitute pumpkin puree with carrot puree, grated carrots, mashed banana, apple sauce, date puree or any ingredient of your choice
- You can add nuts, raisins or other dried fruits of your choice.
- For a consistent cupcake size, fill cups 1/2 to 2/3 full. The best way to add the batter is to use an ice cream scoop, a large spoon or a measuring cup.
- Using muffin liners while baking helps in an easier mess-free clean up.