Like my banana bread bites, these muffins are another one of our standard portable snacks that I try to always keep on hand since they're filling, yummy, and nutritious.
Because of the seeds and squash in these little gems, these muffins don't keep quite as long as some of my other snack food recipes, but they'll be fine sitting around for about a week ‐ and I bet you they won't even last that long before they're all gobbled up!
You can still make a double batch (which is what I usually do, since this recipe just takes half a can of pumpkin) and then freeze them, because they're a great addition to a packed midday meal (they'll be thawed by lunchtime), as well as to grab for an afternoon snack when you're on the go.
They're also fabulous when toasted, if you're into that sort of thing. (G is a huge toaster. Me, not so much) And besides the flavor from the seeds, they don't really taste like pumpkin, but just a comforting, savory treat.
What I probably love most about these muffins is that, like my sweet potato crackers, they sneak in some wholesome veggies in addition all the benefits you'll be getting from the nutritional‐powerhouse pumpkin seeds.
What You Need:
2 cups whole wheat flour1 1/2 teaspoons baking powder (make your own!)
1 1/2 teaspoons thyme
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup cooked squash or pumpkin (1/2 a can, or thaw some that's frozen)
1/2 cup butter, olive, or coconut oil (I've tried it with all 3, so choose your favorite)
2 eggs
1 cup raw pumpkin seeds (I've also used sunflower seeds in a pinch)
What You Do:
1. Mix squash with butter/oil and eggs until well combined:
2. Combine the flour, baking powder, thyme, nutmeg, and salt in a bowl and then add it to the squash mixture.
3. Stir just until blended and then add in pumpkin seeds.
4. Spoon batter into 2 dozen muffin cups (I use these and besides being reusable, my muffins always pop right out!)
5. Bake at 400 degrees for about 20 minutes (or until tops spring back when touched).
6. Allow them to cool and enjoy your healthy snack!
Do you usually think of muffins as a savory, portable snack to keep around the house, or are all muffins considered sweet breakfast treats in your mind? I'd love to hear - leave a comment or email me at lisahealy (at) outlook (dot) com.
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