We don’t celebrate Thanksgiving here in New Zealand but as a food blogger and a keen social media participant, I have been bombarded by an abundance of Thanksgiving related food posts in my newsfeeds over the past week or so.
Although we typically consume pumpkin as a savoury vegetable, I needed to bake something for the kids lunchboxes and my husbands nightly cup of tea (how old man-ish is that?!) so decided to revolutionise the humble muffin and add a sneaky vegetable in. This muffin is dairy free, using oil instead of butter, and because it uses brown or raw sugar rather than your standard-baking-caster, it is refined sugar free also. Top it off that you’re getting one of your 5 serves of vegetables by eating one of these babies and you’re away laughing.
The kids were slightly aghast when they learnt there was pumpkin hidden in these muffins, but because I tell them such things after they’ve already indulged and loved and begged for another, such a revelation is never a problem. In fact, they think it’s kinda funny!
PS: I realise that since I have smeared the pictured muffin in butter, I have undone all the dairy-free goodness, but hey, I love a little butter on my muffins. Might account for the personal muffin-top that I am struggling to shift!
- 2 C pumpkin purée (I boiled some pumpkin and whizzed it up with my Kenwood Stick)
- 2 C plain flour
- 1 C wholemeal flour
- 1 1/2 C brown sugar
- 2 t baking soda
- 1 t baking powder
- 1 t vanilla extract
- 3 eggs
- 1/2 C vegetable oil (I used Rice Bran)
- 2 t cinnamon
- 1 t nutmeg
- 1 t all spice
- 1/2 C brown sugar
- 2 t cinnamon
- Preheat oven to 180 degrees Celsius. Grease 2 x 12 hole muffin tins.
- Sift together flours, sugar, baking powder, baking soda and spices. Set aside.
- In the bowl of a stand mixer, or a regular bowl with a whisk, add eggs to pumpkin puree and mix well. Add the vanilla extract and oil. Whisk until well combined.
- Slowly add in the dry ingredients in three lots until the mixture is well incorporated.
- Scoop mixture into muffin tins. Sprinkle a teaspoon of the sugar/cinnamon mixture over the top if using and bake for approximately 15-20 minutes, or until a toothpick comes out clean.
- Remove from muffin tins after 5 minutes and cool completely on a wire cooling rack.
- These muffins freeze beautifully.
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