A Flavor for Life

Pumpkin-based recipes tend to be associated with Autumn for due reason. But I like to throw pumpkin into a variety of recipes all year round for the moistness, flavor, and well-rounded sweetness it imparts. Plus it has high Vitamin A content, a low glycemic load, and a favorable caloric ratio to boot. This makes pumpkin a staple when baking for my parents, as I like to sneak as much nutrition into their diets as much as possible. I hike-up the nutrition factor in these muffins even more by adding seeds, nuts, and dried fruit. The end products are flavorful, energy-packed morsels that travel well. We packed these up and enjoyed them on a walk through the ramble in Central Park.

Pumpkin energy muffins

1 1/4 cups all purpose flour
3/4 cup whole wheat flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup vegetable oil
1/4 cup olive oil
3 large eggs
1 teaspoon vanilla extract
3/4 fresh medium-sized kabocha (or about 3 cups of freshly shredded pumpkin)
1/2 cup toasted pumpkin seeds
1/2 cup walnuts
1/2 cup pistachios
1/2 cup dried cranberries
1/4 cup candied ginger

Pre-work: Cut the kabocha (you can also use pumpkin or butternut squash) in half, hollow-out the halves, coat with a bit of olive oil, and place face down on a baking sheet. Roast for 30-45 minutes in a 425 degree Fahrenheit oven, or until fork tender

Preheat the oven to 325 degrees F

1. Sift together the flour, whole wheat flour, baking soda, baking powder, and salt

2. In a separate bowl, combine the sugar, vegetable oil, olive oil, eggs, and vanilla extract

3. Fold the dry ingredients into the wet and add the shredded pumpkin, nuts, and dried fruits into the mix. Give a couple quick folds to combine.

4. Grease some mini muffin pans (makes ~36 minis) or a regular muffin pan (makes 2 dozen small-ish muffins) and bake in the oven for 15-25 minutes, or until a knife inserted in the center comes out clean.