Image source: Damn Delicious
Pumpkin and holiday, both are in season. We love our pumpkin pies, pumpkin spice milk and above all pumpkin juice (all the Harry Potter fans, let’s reunite and have a pumpkin juice party) but this holiday season, instead of celebrating the traditional way, how about being a little rebel. Being a rebellious person, I have always been trying to bring a twist in the traditional recipes and methods. I don’t change a whole lot, but just a little works fine with me. This way I get the best of both the worlds, modern and traditional. So how about changing the pumpkin pie into a pumpkin cupcake? Hey, we are still serving pumpkin just the shape, size and type have changed, right? Sharing this awesome recipe of pumpkin pie muffins, enjoy them warm enjoy them cool, the choice is yours, but if you love pumpkin, you will surely love this recipe.
For the Muffins
1 and 1/2 of cups whole wheat flour
1 teaspoon baking powder
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin-pie spice
1 teaspoon ginger powder
1and 1/4th of cups palm sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Topping
1 tablespoon sugar
1 teaspoon cinnamon
Preheat oven to 180-degree centigrade.
Line a large 6-cup muffin tin with 6 paper liners and spray each liner with a nonstick spray. You can also use a standard 12-cup muffin tin, but you’ll get about 10 muffins.
In a medium-sized bowl sift together the flour, spice, ginger powder brown sugar, baking soda, salt and the baking powder. Set aside.
In a large bowl whisk together the wet ingredients i.e. pumpkin, oil, and eggs. Whisk until smooth.
Add the mixed dry ingredients until combined. Do not over-mix.
In a small bowl mix together the sugar and cinnamon.
Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool for 5 minutes before turning them out onto a cooling rack.
Garnish with dusting some cinnamon-sugar on top of each muffin.
Whole Grain Flour: It is a rich source of dietary fibres, carbohydrates, vitamins, proteins, minerals, and antioxidants. Unlike refined flour, the rich nutrients and minerals are not stripped down from this flour. It is an important part of our daily food. To know more about whole grain flour, click here.
Pumpkin puree: Pumpkin is very rich in dietary fiber, thus it makes you feel fuller. It regulates sleep, lowers blood pressure and helps to prevent from other heart diseases. Being rich in Vitamin A, it improves your vision.
Vegetable Oil: It is believed that oil is bad for our health, which is not true. Excessive oil is bad for our health. Using a good quality vegetable oil in limited quantity is always beneficial for health. It improves metabolism, decreases the risks related to heart and breast cancer. It also contains omega-3 fatty acids. To know more about vegetable oils, click here.
Eggs: Eggs are a rich source of high-quality protein. They are incredibly nutritious as they are a rich source of Vitamin A, folate, Vitamin B2, B5, B12, phosphorus, etc. Eggs raise the HDL or the good cholesterol in the body and they contain choline. It also reduces heart-related risks.
Palm Sugar: It has low Glycemic Index. It doesn’t shoot up the blood sugar level, it consumes the energy from the body to burn the carbs. To know more about palm sugar, click here.
Cinnamon Powder: Rich in antioxidants hence helps to detoxify the body. Boosts metabolism, aids digestion. To know more benefits of this wonder spice, click here.
This holiday season surprise your family, friends and guests with this awesome rendition of pumpkin and see their reactions.