I’ve been cooking with pumpkin all week and I hope it gave you ideas on what to do with this vegetable you usually buy for Halloween and have to do something with it on November 1st.
I think you can imagine that we had it all week in all different way! 🙂
It started with
For supper we had Coconut pumpkin cream soup
And today the gluten free pumpkin muffins.
All that with just 1 medium pumpkin, and 6 people eating all this. Imagine the amount of food that can be made with all what is being thrown in the garbages every November 1st.!
Makes 12 muffins
Preparation time: 20 minutes
Cooking time: 30 minutes
- 2 tbsp. (30ml) of grounded organic flax seeds
- 6 tbsp. (180ml) of water
- 1 cup (250ml) of organic oat flour
- 1/2 cup (125ml) of sorghum flour
- 1/2 cup (125ml) of quinoa flour
- 1/2 cup (125ml of organic almond powder
- 1tsp. (5ml) of xanthan gum
- 1 tsp. (5ml) baking powder
- 1/2 tsp. (2.5ml) baking soda
- 1 tsp. (5ml) salt
- 1/2 tsp. (2.5ml) ground cinnamon
- 1/4 cup (62.5ml) of vegan butter
- 1/4 cup (62.5ml) of organic sunflower oil
- 1/3 cups (83ml) organic brown sugar
- 1 1/2 cup (375ml) of organic Roasted pumpkin
- 1/2 cup (125ml) of almond milk
- 1/2 cup (125ml) of organic chocolate chips
- 1/2 cup (125ml) of organic sunflower seeds
- Preheat your oven to 375º.
- In a small bowl, combine the flax seeds and the water. Set aside for about 10 minutes until it gets thick.
- In a medium bowl, blend the oat flour, the sorghum flour, quinoa flour, the almond powder, the xanthan gum, the baking powder, the baking soda, the salt and the cinnamon.
- In a last bigger bowl, cream the butter with the brown sugar. Mix in the pumpkin, the sunflower oil and the milk.
- Add in your flour mix and stir well. Finally put in the chocolate chips and the sunflower seeds.
- Place the batter in your muffin tin and put it in the oven for 30 minutes or until the tip of your knife comes out clean.
- When they’re cooked, place them on a wired rack to let them cool.
I hope you will enjoy this recipe like my family did.