It's pumpkin season, yeah! I love pumpkin - in muffins, soups, stews, pies, and more. I will be posting lots of yummy pumpkin recipes in the coming weeks.
Did you know that pumpkin not only tastes great but it has many anti-aging and disease-fighting nutrients? Rich in alpha-carotene, beta-carotene, fiber, vitamins C and E, potassium, magnesium and pantothenic acid, pumpkin is way more than just a candleholder at Halloween time or a pie filling to only be eaten once a year.
1/2 cup oil (Sunflower, Safflower or Canola)
1 cup of plain organic yogurt
2 cans of Pumpkin Puree (can also use squash puree or sweet potato puree)
1/4 cup honey or Agave nectar
2 Tblsp. water, milk or soymilk
Blend above ingredients, then add:
3 cups Whole Wheat Flour
1/2 cup brown sugar or minimally processed cane sugar
1/4 cup wheat germ
1/4 cup rolled oats
3 tablespoons ground flaxseed
1/2 - 1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon sea salt
Bake at 350 degrees in muffin pans for about 25 minutes.
Makes 24 medium to large sized muffins. They keep for about 4 days at room temp. or freeze for up to a month.