The Great Pumpkin...recipe included
It's pumpkin season, yeah! I love pumpkin - in muffins, soups, stews, pies, and more. I will be posting lots of yummy pumpkin recipes in the coming weeks.
Did you know that pumpkin not only tastes great but it has many anti-aging and disease-fighting nutrients? Rich in alpha-carotene, beta-carotene, fiber, vitamins C and E, potassium, magnesium and pantothenic acid, pumpkin is way more than just a candleholder at Halloween time or a pie filling to only be eaten once a year.
The alpha-carotene and beta-carotene are potent antioxidants found in pumpkin and are pro-vitamin A carotenoids, which means the body converts them to vitamin A. Vitamin A promotes healthy vision and ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and also reduce the risk of developing cataracts and prevent tumor growth. Carotenoids boost immunity and lessen the risk of heart disease.
Are you ready to incorporate more pumpkin into your diet? Let's do it. Try this delicious whole wheat pumpkin muffin recipie I created from experimenting in the kitchen - just call me the Dr. Frankenstien of Healthy Food!
1/2 cup oil (Sunflower, Safflower or Canola)
1 cup of plain organic yogurt
3 eggs
2 cans of Pumpkin Puree (can also use squash puree or sweet potato puree)
1/4 cup honey or Agave nectar
2 Tblsp. water, milk or soymilk
Blend above ingredients, then add:
3 cups Whole Wheat Flour
1/2 cup brown sugar or minimally processed cane sugar
1/4 cup wheat germ
1/4 cup rolled oats
3 tablespoons ground flaxseed
1/2 - 1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon sea salt
Bake at 350 degrees in muffin pans for about 25 minutes.
Makes 24 medium to large sized muffins. They keep for about 4 days at room temp. or freeze for up to a month.