Fall is peeking around the corner. What a fabulous time for some warm, fresh fall baking.
These Pumpkin Muffins don’t last long in our house. I take comfort in knowing that many of their ingredients have proven health benefits.
Pumpkin is synonymous with the cooler temperatures of fall and evokes cozy, happy feelings. Pumpkin even makes your skin happy. Here’s why: Pumpkin is high in vitamin A. Besides fending off and even improving wrinkles, vitamin A helps reduce and manage both acne and oily skin.
Pumpkin seeds are high in zinc – another great food for healthy, clear skin, as well as immune function. As we begin cold and flu season, recipes with pumpkin seeds are well timed.
In this recipe, I have taken out a little bit of the wheat flour and I’ve replaced it with both spelt and rye flour. Spelt is easier to digest than wheat. It has a soft, lovely flavor and it has more protein than wheat which helps stabilize blood sugar levels when eating sweets.
Rye flour is a mineral powerhouse. It’s high in iron, magnesium, phosphorous, zinc, copper, manganese and selenium. It also has less gluten than wheat flour.
Spices don’t just yield a rich, delicious flavor; they all have micronutrients that benefit health. For example, cinnamon, although naturally sweet, helps regulate blood sugar levels. Again, this is such a good idea when eating sweets. Slowly dial up the spice factor in all of your baking and cooking to get richer flavour, more pleasure, and more health benefits out of your food.
Ingredients:
4 eggs, beaten
¾ c white sugar
¾ c brown sugar, not packed
1.5 c cooking oil
1 x 14 oz can pumpkin
2.5 c flour
¼ c rye flour, light
¼ c spelt flour
1 Tbsp cinnamon
½ tsp cloves
½ tsp nutmeg
2 tsp baking soda
2 tsp baking powder
1 tsp salk
1 c pumpkin seeds
¾ c raisins
Remember to use wet and dry measuring cups. Combine eggs, oil, sugar and pumpkin. Set aside.
Combine flour, spices, baking soda, baking powder, salt, seeds and raisins.
Slowly add dry with wet ingredients. Stir only until ingredients are combined. Fill muffin tins 2/3 full. Bake at 400 for 15 minutes. Muffins are done when a toothpick inserted into the center comes out dry.
Enjoy!
~Cherise
