Pumpkins continue to be in abundance during this time of the year. I thought of improvising a bit on my pumpkin bread recipe to create a light, not too sweet mini muffin that preschool and school-aged children would enjoy. Hence "The Pumpkin Mini Muffin".
Directions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together the flours, salt, baking soda, flax meal, cinnamon, nutmeg and ginger.
- In another bowl, whisk together 1 egg, the sugar and half the oil.
- Whisk in the second egg, the remaining oil, vanilla and pumpkin purée.
- Alternate adding the flour mixture and buttermilk in small quantities to the wet mixture.
- Whisk until all combined.
- Pour into greased or lined mini muffin cups, filling 3/4 full.
- Bake for 15 minutes.
℞ M.D. Notes
- Two carotenoids, alpha-carotene and beta-carotene, are potent phytonutrients richly present in pumpkin. Carotenoids from whole foods like pumpkin are thought to play a role in protecting against many diseases.
- Pumpkin is a very rich source of vitamin A and the phytonutrient beta-carotene. It is also an excellent source of vitamin C and a good source of B complex vitamins, iron and zinc.
