Pumpkin. It gets such a short window to showcase it greatness. I will use that window, however, to put it in absolutely anything I can!
My favourite, favourite thing about baking with pumpkin is the fact that it replaces the need for oil or butter in recipes. I also hid some shredded zucchini in this recipe.
Why is pumpkin so good for you? It packs an iron and vitamin E punch. Having sufficient amounts of both of these in your diet wards off illness by keeping your immune system in check. Pumpkin is also high in fibre and Vitamin K, which keeps your eyes, bones, and teeth healthy. Can I get a round of applause for our wholesome orange fruit?
2 C shredded zucchini (about 2 med zucchini)
1 C shredded apple (about 2 medium apples)
1 C pumpkin puree
1/2 C Maple Syrup (or agave, honey, etc)
1 C almond milk
3 C whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
*optional: add 1/2 C chopped walnuts or chocolate chips, or both!
Preheat oven to 350.
Add to a large bowl zucchini, apple, pumpkin, egg, and maple syrup. Stir to combine.
Add almond milk and stir once more.
Combine in a separate bowl all the dry ingredients and add to the wet ingredients.
Gently stir in walnuts and/or chocolate chips.
Spray muffin tins with oil spray and fill 2/3 full with mixture.
Bake 20-25 minutes, until the top is no longer sticky.
Remove from oven and let cool in tins for 5 minutes before transferring to a wire rack.
Makes approximately 20-24 muffins.