This is an easy, hearty breakfast or dessert option for on the go. These delicious bites are dairy-free. Pumpkin contains a range of nutrients including fiber, vitamins and carotenoids (including alpha and beta-carotene, beta-cryptoxanthin, and lutein).
Learn more about Taking Cancer on Through Flavour initiative by Boehringer Ingelheim.
Serving size: 12
Ingredients:
• 1 small pumpkin
• Spray cooking oil
• 1 large apple, diced
Wet Ingredients
• 1 cup/240g pumpkin puree (from fresh pumpkin or use shop bought)
• 1 tsp vanilla extract
• 1/2 cup/170g honey
• 1/2 cup/120g unsweetened soy milk (or your preferred non-dairy milk)
Dry Ingredients
• 3 cups/180g rolled oats
• 2 tbsp flaxseeds
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 tsp pumpkin pie spice
(mixed spice or a blend of cinnamon and ginger works just as well)
Preparation:
1. Preheat your oven to 350°F/180°C/Gas Mark 4.
2. Make pumpkin puree from scratch or substitute with canned pumpkin puree (skip to step 4).
2. Cut the pumpkin in half and remove the seeds.
3. Place the pumpkin halves, cut side down, on an oven tray sprayed with the cooking oil. Bake for 45 minutes.
4. Scoop the roasted flesh out of the pumpkin halves. In a food processor blend until smooth, then measure out 240g for this recipe.
5. Combine the dry ingredients into one mixing bowl and the wet ingredients into another.
6. Pour the dry ingredients into the wet ingredients and combine well then finally mix in the diced apples.
7. Fill a 12-hole muffin tray with the pumpkin mixture, pressing down lightly with a spoon on each.
8. Bake for 20-25 minutes, until golden brown and the muffins have released from the sides of the tray slightly.
9. Enjoy them warm from the oven, or save them as snacks for the week.