Put Those Pumpkin Leftovers To Good Use
By Orla, October 26, 2014
If you’re planning on getting into the Halloween spirit and carving some spooky pumpkins, why not make a day out of it and incorporate some festive baking into the Halloween antics?
When you’re carving your pumpkin make sure to save all the lovely insides for some tasty treats. Most people go for a savoury pumpkin dish such as pumpkin soup or a pasta dish, so we decided to switch it up and try out one to satisfy our sweet tooth.
Chocolate Chip Pumpkin Muffins with a Chocolate Pumpkin Seed Butter
For the Chocolate Chip Pumpkin Muffins, here’s what you’ll need:
- 3/4 cup of white sugar
- 1/4 cup of vegetable oil
- 2 medium eggs
- 3/4 cup of pumpkin
- 1/4 cup of water
- 1 & 1/2 cups of all-purpose flour
- 3/4 tsp of baking powder
- 1/2 tsp of baking soda
- 1/4 tsp of ground cloves
- 1/2 tsp of ground cinnamon
- 1/4 tsp of salt
- 1/4 tsp of ground nutmeg
- 1/2 cup of chocolate chips
How It’s Done:
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Preheat the oven to 200°C. Grease the muffin tin or use paper liners.
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Mix the sugar, oil and eggs together in a large bowl. Add in the pumpkin and water. In a separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add the wet mixture into the dry mixture and beat until they are fully combined. Stir in the chocolate chips.
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Fill the muffin cups 2/3 full with batter. Bake in the preheated oven for 20 to 25 minutes.
For the Chocolate Pumpkin Seed Butter, here’s what you’ll need:
- 2 cups of raw pumpkin seeds
- 1 & 1/2 tbsp of coconut palm sugar (or other similar sweetener)
- 1 & 1/2 tbsp of unsweetened cocoa powder
- 1 tbsp of coconut oil
How It’s Done:
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Preheat the oven to 170°C. Roast 2 cups of raw pumpkin seeds in the preheated oven for 8-10 minutes.
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Allow them to cool for 20 minutes before blending them into a paste in the food processor. Add in the remaining ingredients and blend until it reaches your prefered consistency.
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Drizzle over the muffins and enjoy!
