Last fall, a new love for pumpkin and warm spices inspired this recipe. Since then, family and friends have requested it at every brunch and trip to the cottage. This weekend, it was especially made for an early morning drive to hit the slopes of Mont Tremblant. This recipe also boasts many health benefits using wholesome, nutrition packed ingredients. This makes it a great snack for any occasion and excellent for post workout refuelling.
The Power of Pumpkin
- Keeps your eyesight sharp with more than twice the daily requirement of vitamin A in just one cup.
- Helps maintain a healthy body weight by being an excellent source of fibre while being low in calories.
- Protects the skin and may reduce cancer risk with the free radical neutralizing powers of the carotenoids.
- Potassium helps restore the bodies much needed electrolyte balance, especially after a hard workout and keeps your muscles fuelled. A one-cup serving of pumpkin has 564 milligrams of potassium, which is more than a banana can claim.
Makes 24 muffins
- 2 cups whole-wheat flour
- 1 cup wheat bran
- 1 cup brown sugar
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ground nutmeg
- ½ tsp. ground cloves
- 4 large eggs
- ½ cup vegetable oil
- 1 cup plain whole milk yogurt
- 2 ½ cups pumpkin puree
- ¾ cup chocolate chips
- Place oven rack in center of oven and preheat oven to 375°F. Prepare muffin tray with paper liner.
- Whisk together whole-wheat flour, wheat bran, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
- Add eggs, vegetable oil, yogurt, pumpkin puree and chocolate chips to dry ingredients and continue mixing. Stir together until well combined and no streaks of flour remain.
- Using large spoon, fill muffin cups to the top with batter. Bake for approximately 22 minutes or until you can insert a toothpick in the center and it comes out clean.
Nutritional facts are based on a 2000 calorie diet
You can find more information on the nutritional profile of pumpkin here.