Pumpkin for me isn’t about Starbucks or Halloween. Pumpkin for me means desserts. For as long as I can remember i’ve always had pumpkin pie and whipped cream offered at dinners for fall. My mom, and my Nan both loved baking with it – so now I get my turn. After extensive research, also known as eating all the delicious goods that are set before me, I decided to make a healthy muffin to compare with the other lovely upcoming pumpkin muffins.
Pumpkins are overlooked and over sugared. Half the people just buy them for decorations, and the other half of those are the kids smashing them alongside the road. This is where we overlook, pumpkins can be in so many ways salvaged. The flesh, the seeds – all extremely healthy. Then theres Tim Hortons and Starbucks making what is one of the best superfoods we have and turning them into these full of fat and sugar desserts for us consumers. We can all thank those corporations again for taking something healthy and making it shit, and for being one of the leading causes of obesity.
Here is why you should ditch the drive thru and cook your pumpkin from home.
- Pumpkins are full of antioxidants and vitamins that are essential to our health
- Pumpkins are one of the leading providers of Beta-Carotene or Vitamin A, also C
- Beta-Carotene reduces the risk of cancers and heart diseases.
- Vitamin C is great for combating all the fall flu’s
- High fibre content aids the digest system
Pumpkin Spice Muffins
1/3 Cup of Oil
1/2 Cup of Honey
1 Cup of Pumpkin
1/4 Cup of Vanilla Almond Milk or Original (if using original also add a tsp of vanilla to the recipe)
1 Tsp of Baking Soda
1/2 Tsp of Ginger
1/2 Tsp of Nutmeg
1/4 Tsp of All Spice
1/4 Tsp of Cinnamon
2 Cups of Oat Flour
Top with 1/3 Cup of Oats mixed with 1/3 Cup of Brown Sugar
Preheat your oven to 325F
Mix all your wet ingredients together until well combined. Slowly add your dry ingredients. Fold the mixture until just mixed. Be careful not to over combine as your muffins will not turn out the way they are supposed to.
Scoop 12 even muffins into a greased muffin tin.
Combine 1/3 cup of brown sugar and 1/3 cup of oats. Sprinkle each muffin with topping and bake for 25-30 minutes.