EASY PUMPKIN MUFFINS & SWEET BEAN CREAM

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If you love pumpkin and if you love muffins, you’ll love this recipe. These are very easy to whip up. I set out the ingredients and all my utensils the night before so everything was ready to go. Makes it a snap the next morning. The recipe calls for you to wait for them to cool for 30 minutes. You’ll be tempted to try one sooner, but the flavor does pop when you wait the full 30 minutes. They will stay fresh in an airtight container for a few days … if they last that long.

For the holidays I’ve made them with dried cranberries or dried dark cherries for a pretty presentation. You can add any kind of chopped fruit, or plain is wonderful too!

DSCN0708So here is the Easy Pumpkin Muffin Recipe. I’ve listed ingredients using sugar and one recipe using dates, if your goal is to remove all sugar from your diet. The with sugar version listed first.

  • Preparation time: 10 minutes
  • Baking time: 25 – 30 minutes (my oven is a full 30 minutes.)
  • Makes 1 dozen regular sized muffins; or 24 mini muffins

DSCN0698INGREDIENTS:

  • 2 cups whole wheat pastry flour
  • ½ cup coconut palm sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 – 2  teaspoons cinnamon (I really like cinnamon, so I use 2 teaspoons in my batches)
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 8 ounces solid-pack pure pumpkin
  • ½ cup water
  • ⅓ cup applesauce
  • ½ cup chopped walnuts, pecans chocolate chips, or dried fruit these are optional or you can mix and match

DIRECTIONS:

  • Preheat oven to 350˚F.
  • Line a 12-cup muffin pan with paper liners (or use a nonstick pan) or use silicone muffin pans (I have both regular and mini silicone pans…and I love them!) I
  • In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda, and spices in a large bowl.
  • In a small mixing bowl, add the pumpkin, water, applesauce, and nuts or dried fruit.
  • Add wet mixture to the large mixing bowl and stir until blended.

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IMG_1215Fill the prepared muffin cups to so they fill the tin plus a bit more and bake 25–30 minutes, until the tops bounce back when lightly pressed.

Remove from the oven and let stand 1–2 minutes; then remove the muffins from the pan. Cool for 30 minutes before eating and then store in an airtight container.

NOTE:  I have made mine without sugar, using a date paste recipe. It tastes very good and it’s very easy to make. Directions will be at the bottom of this page.

DSCN0695Here is the tip again for a recipe that calls for sugar and some sort of liquid:  The night before you want to use the mixture, take 5 pitted Medjool dates that have been covered generously with water and soaked overnight.  Blend to rich paste in small food processor by adding 1/2 cup of water from the soaked dates.

Here’s the sugarless, but yummy, recipe using dates.    

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  • 2 cups whole wheat pastry flour
    In place of ½ cup sugar: take 5 pitted Medjool dates, covered generously with water and soaked overnight.  Blend to rich paste in small food processor or blender with 1/2 cup of water from the soaked dates.  This also replaces the 1/2 cup of water listed in the recipe above.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 – 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 8 ounces solid-pack pure pumpkin
  • ⅓ cup applesauce
  • ½ cup chopped walnuts

Directions:

Preheat oven to 350˚F.DSCN0699

Line a 12-cup muffin pan with paper liners (or use a nonstick pan) or use silicone muffin pans.

Mix together the flour, baking powder, baking soda, and spices in a large bowl.

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Add pumpkin, date paste, applesauce, and walnuts and stir until just mixed.

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Fill the prepared muffin cups to so they fill the tin plus a bit more.

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Bake 25–30 minutes, until the tops bounce back when lightly pressed.

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Remove from the oven and let stand 1–2 minutes; then remove the muffins from the pan. Cool for 30 minutes before eating … well, if you can wait that long … I can’t! Ha Ha…. Store in an airtight container.

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These muffins are so sweet, moist and delicious.

I also made some Sweet Bean Cream – it takes just like honey butter, but better!  It think it could also be used like a whipped cream on a pumpkin pie!

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Sweet Bean Cream

INGREDIENTS:

  • 1 cup cooked and drained cannellini beans
  • 3 large dates, soaked and cut into chunks
  • 1/4  cup water from the soaking dates (depending on how much liquid you need for desired consistency
  • 1 Tablespoon raw almond butter

DIRECTIONS:

Place all ingredients in a food processor.  Blend away until you have a fluffy sweet consistency.DSCN0704

Store in refrigerator. To make bigger batches, just double everything. It’s so tasty and can be spread on hot biscuits or folded into your hot oatmeal, or used like whipped cream on pies.

If you want the cream sweeter, add more dates.  If you want it richer, add more almond butter.

So there you have it. Let me know what variations of  Sweet Creams you may come up with by trying other nut butters or tahini.

Cheers, Karen

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One Response to EASY PUMPKIN MUFFINS & SWEET BEAN CREAM

  1. Pingback: VEGGIE SCRAMBLE – WITH SILKEN TOFU | Karen's Healthy Kitchen

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