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Pumpkin and Walnut Muffins

AuthorAnnabel
RatingDifficultyBeginner

A delicious snack without regrets and super easy to make.

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Yields6 Servings
Prep Time30 minsCook Time33 minsTotal Time1 hr 3 mins

 2 cups diced pumpkinor pumpkin purée
 3 large eggs
 3 tbsp fine coconut flouror 6 tbsp desiccated coconut
 ½ cup walnut flour or ground walnuts
 ½ tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp ground cloves
 ½ vanilla beanor vanilla extract
 ¼ tsp baking soda
 ½ tsp cream of tartar
 ¼ tsp pink Himalayan saltor sea salt
 6 walnut halves
 ¼ cup Splenda or similar sweeteneroptional

What are we cooking today?
1

Pumpkin and walnut go so well together and everyone loves a muffin! This one is easy and guilt free. Pumpkin Walnut Muffins are moist, comforting and a little nutty.

Getting started
2

Wash and halve the pumpkin and remove the hard stem. With a spoon, scrape out the seeds and fibre from the centre.

Note: Reserve the seeds for another use (you can dry-roast pumpkin seeds with a pinch of salt for a quick snack).

Cut the pumpkin roughly and place in a pot filled with water. Bring to a boil and cook until fork- tender.

Note: You can also use prepared pumpkin purée. Just make sure there is no added sugar or other additives.

3

Peel the pumpkin if needed and dice roughly.

Note: There are other methods on how to cook pumpkin:

Microwave method:
Deseed and quarter the pumpkin. Place in a heat-proof container and microwave on high power for about 7 minutes per 1⁄2 kg.

Baking method:
Preheat the oven to 175℃. Deseed and cut in quarters, place on a non-stick pan and cook for about 45-60 minutes until it's tender. When the pumpkin cools down, remove the roasted flesh using a spoon.

4

When the pumpkin is tender, take of the heat, drain and place in a food processor. Blend until smooth.

5

Meanwhile, preheat the oven to 175℃. Grind the walnuts finely and place in a mixing bowl.

6

Add cinnamon, nutmeg, cloves, baking soda, cream of tartar, salt and desiccated coconut (or fine coconut flour). Remember, if you are cooking with fine coconut flour, add half the amount.

7

In a separate bowl, whisk the eggs.

8

Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod.

9

Add them to the mixture together with puréed pumpkin, eggs and combine well.

10

(optional)
Add Splenda.

11

Fill the muffin forms up to about 3⁄4 and top each one with half a walnut.

12

Place in the oven and cook for 30-40 minutes. The exact time depends on the oven, just make sure the tops don't get burnt.

13

When the muffins are cooked, remove from the oven and set aside to cool down. Enjoy!

Annabelle's tips
14

Don’t over-mix pumpkin muffins! Mix this muffin batter by hand (rather than an electric mixer) to avoid dense hard muffins!

If making a larger batch, these muffins can be frozen for up to 3 months.

Ingredients

 2 cups diced pumpkinor pumpkin purée
 3 large eggs
 3 tbsp fine coconut flouror 6 tbsp desiccated coconut
 ½ cup walnut flour or ground walnuts
 ½ tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp ground cloves
 ½ vanilla beanor vanilla extract
 ¼ tsp baking soda
 ½ tsp cream of tartar
 ¼ tsp pink Himalayan saltor sea salt
 6 walnut halves
 ¼ cup Splenda or similar sweeteneroptional

Directions

What are we cooking today?
1

Pumpkin and walnut go so well together and everyone loves a muffin! This one is easy and guilt free. Pumpkin Walnut Muffins are moist, comforting and a little nutty.

Getting started
2

Wash and halve the pumpkin and remove the hard stem. With a spoon, scrape out the seeds and fibre from the centre.

Note: Reserve the seeds for another use (you can dry-roast pumpkin seeds with a pinch of salt for a quick snack).

Cut the pumpkin roughly and place in a pot filled with water. Bring to a boil and cook until fork- tender.

Note: You can also use prepared pumpkin purée. Just make sure there is no added sugar or other additives.

3

Peel the pumpkin if needed and dice roughly.

Note: There are other methods on how to cook pumpkin:

Microwave method:
Deseed and quarter the pumpkin. Place in a heat-proof container and microwave on high power for about 7 minutes per 1⁄2 kg.

Baking method:
Preheat the oven to 175℃. Deseed and cut in quarters, place on a non-stick pan and cook for about 45-60 minutes until it's tender. When the pumpkin cools down, remove the roasted flesh using a spoon.

4

When the pumpkin is tender, take of the heat, drain and place in a food processor. Blend until smooth.

5

Meanwhile, preheat the oven to 175℃. Grind the walnuts finely and place in a mixing bowl.

6

Add cinnamon, nutmeg, cloves, baking soda, cream of tartar, salt and desiccated coconut (or fine coconut flour). Remember, if you are cooking with fine coconut flour, add half the amount.

7

In a separate bowl, whisk the eggs.

8

Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod.

9

Add them to the mixture together with puréed pumpkin, eggs and combine well.

10

(optional)
Add Splenda.

11

Fill the muffin forms up to about 3⁄4 and top each one with half a walnut.

12

Place in the oven and cook for 30-40 minutes. The exact time depends on the oven, just make sure the tops don't get burnt.

13

When the muffins are cooked, remove from the oven and set aside to cool down. Enjoy!

Annabelle's tips
14

Don’t over-mix pumpkin muffins! Mix this muffin batter by hand (rather than an electric mixer) to avoid dense hard muffins!

If making a larger batch, these muffins can be frozen for up to 3 months.

Pumpkin and Walnut Muffins
AuthorAnnabelCategory, , , , , , , DifficultyBeginner
Rating
Yields6 Servings
Prep Time30 minsCook Time33 minsTotal Time1 hr 3 mins

Ingredients

 2 cups diced pumpkinor pumpkin purée
 3 large eggs
 3 tbsp fine coconut flouror 6 tbsp desiccated coconut
 ½ cup walnut flour or ground walnuts
 ½ tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp ground cloves
 ½ vanilla beanor vanilla extract
 ¼ tsp baking soda
 ½ tsp cream of tartar
 ¼ tsp pink Himalayan saltor sea salt
 6 walnut halves
 ¼ cup Splenda or similar sweeteneroptional

Directions

What are we cooking today?
1

Pumpkin and walnut go so well together and everyone loves a muffin! This one is easy and guilt free. Pumpkin Walnut Muffins are moist, comforting and a little nutty.

Getting started
2

Wash and halve the pumpkin and remove the hard stem. With a spoon, scrape out the seeds and fibre from the centre.

Note: Reserve the seeds for another use (you can dry-roast pumpkin seeds with a pinch of salt for a quick snack).

Cut the pumpkin roughly and place in a pot filled with water. Bring to a boil and cook until fork- tender.

Note: You can also use prepared pumpkin purée. Just make sure there is no added sugar or other additives.

3

Peel the pumpkin if needed and dice roughly.

Note: There are other methods on how to cook pumpkin:

Microwave method:
Deseed and quarter the pumpkin. Place in a heat-proof container and microwave on high power for about 7 minutes per 1⁄2 kg.

Baking method:
Preheat the oven to 175℃. Deseed and cut in quarters, place on a non-stick pan and cook for about 45-60 minutes until it's tender. When the pumpkin cools down, remove the roasted flesh using a spoon.

4

When the pumpkin is tender, take of the heat, drain and place in a food processor. Blend until smooth.

5

Meanwhile, preheat the oven to 175℃. Grind the walnuts finely and place in a mixing bowl.

6

Add cinnamon, nutmeg, cloves, baking soda, cream of tartar, salt and desiccated coconut (or fine coconut flour). Remember, if you are cooking with fine coconut flour, add half the amount.

7

In a separate bowl, whisk the eggs.

8

Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod.

9

Add them to the mixture together with puréed pumpkin, eggs and combine well.

10

(optional)
Add Splenda.

11

Fill the muffin forms up to about 3⁄4 and top each one with half a walnut.

12

Place in the oven and cook for 30-40 minutes. The exact time depends on the oven, just make sure the tops don't get burnt.

13

When the muffins are cooked, remove from the oven and set aside to cool down. Enjoy!

Annabelle's tips
14

Don’t over-mix pumpkin muffins! Mix this muffin batter by hand (rather than an electric mixer) to avoid dense hard muffins!

If making a larger batch, these muffins can be frozen for up to 3 months.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 36
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.28g2%
Cholesterol 15mg5%
Sodium 30mg2%
Potassium 50mg2%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.8g4%
Sugars 1.8g
Protein 1.4g3%

Calcium 0.5%
Iron 2%
Vitamin D 7.3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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