Free Healthy Recipe - Pumpkin Breakfast Muffins

Dairy free, Low GI, Low sugar, Wheat Free

Copyright John Paul Urizar

For breakfast or morning tea these muffins are not too sweet but should be sweet enough to satisfy a young palate. This recipe makes 6 large muffins. If you wanted to make them smaller they could easily be frozen.
These muffins are not suitable for anyone with a nut allergy.

300 grams pumpkin
1/3 cup grapeseed oil
1 tbsp maple syrup
½ tsp salt
½ tsp allspice
1 tsp cinnamon

Pre heat the oven to 180C
Cut the pumpkin into small pieces and steam for 15 minutes until cooked through.

In a food processor blend the pumpkin, grapeseed oil, cashew butter and maple syrup until smooth. Combine the salt, baking powder, spices and flour together in a bowl. Fold in the wet ingredients until just combined. Transfer into well greased muffin tins and cook for 20 - 25 minutes.

Note : Cashew butter is available from health food stores and supermarkets. Once opened it should be stored in the refrigerator.

Makes 6 servings

Scale recipe to serves

Prep Time: 25 mins
Cooking Time: 25 mins
Ready in: 50 mins

Suitable for:
Breakfast, Snack
See also:
Apple Cinnamon Spelt Muffins
Sweet Zucchini Loaf
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Nutritional Information - Per Serve
Kj 1428 kj
Calories 341 kcal
Fat 16.6 g
Saturated Fat 2.2 g
Total Carbohydrate 42.4 g
Total Protein 9.7 g
Fibre 4.2 g

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