Loaded with vitamins and minerals, (in particular Vitamin A and C), consuming Pumpkin will go a long way in supporting and improving your Immunity. This is something we should be actively doing coming into the “cold and flu season” Studies have shown that Vitamin A works on strengthening and improving your Immunity, it can also support your body and fight infection.
With Autumn setting in, it generally means crispy nights and a fresh cool change which is usually greatly anticipated after the hot and humid months of Summer. A traditionally popular autumn vegetable is the Pumpkin. In our opinion, Pumpkin is a commonly underrated vegetable. Beyond its versatility, great texture and yummy taste, Pumpkins in fact, are highly nutritious and offer many health benefits.
Pumpkin can be used in a wide variety of ways. No need to reserve this wonderful vegetable for just soups and stews, it can be easily incorporated into many forms of baking which will give your cookies and cakes an instant boost in their nutritional profile. If you’re unsure in where to start with adding Pumpkin to your sweet treats and snacks, give these spiced Pumpkin muffins a go. We are certain you will be impressed (and a great way to sneak in more veggies for the kiddies). Of course we would love to work with you to ensure your Diet and your Health is everything you want it to be.
Spiced Pumpkin Muffins
- 2 1/2 Cup Wholemeal spelt four
- 1/2 Cup Oat bran
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 1 pinch Salt
- 1/3 Cup Walnuts chopped
- 1/4 Cup Pumpkin seeds
- 2 Eggs* lightly beaten
- 1/4 Cup Macadamia nut oil
- 1/2 Cup Honey
- 2 Cup Cooked pumpkin puree
- 1 tsp Orange zest
- 1 Cup Medjool dates pitted and chopped
- Preheat oven to 180C.
- Line 2x 12 cup muffin tray.
- Add all dry ingredients to a large mixing bowl.
- In a separate bowl beat the eggs (or flax egg), oil, honey and pumpkin until well combined.
- Pour the wet mixture in to the dry mixture and mix until incorporated.
- Add the orange zest and the dates and fold through.
- Fill the lined muffin holes 2/3 full. Bake at 180C for approximately 30 minutes for large muffins or 20 minutes. Allow to cool for 5 minutes before removing from the pan.
- Serve warm fresh out of the oven or allow to completely cool before transferring to a storage container.