Pumpkin & Walnut Muffins ( Special Guest Recipe!)

Wouldn’t you know it  that just a few short days after I published an article on the importance of incorporating more nuts and seeds into your diet, I encountered this epic Pumpkin & Walnut Muffin Recipe on Instagram!

I know what you’re thinking, and don’t worry you still have 48 hours until Sugar-Free September.

The full recipe is below and I have to give a special thanks to creator Megan who is a foodie  and future dietitian extraordinaire from Newcastle, Australia and allowed me to share her recipe on my site.

For those who are interested, her Instagram account ( which has tons of awesome food pics) is @Nutrition_By_Megan

Pumpkin & Walnut Waffles

Ingredients:

  • ½ butternut pumpkin (makes approx. 1 cup pumpkin puree)
  • 1/2 cup rice malt syrup (or use honey instead)
  • 1 tsp vanilla extract
  • 2 cups whole meal flour
  • 1 tsp baking powder
  • 2 eggs
  • 1/3 cup extra virgin olive oil
  • 1/4 cup milk of choice (I used almond-coconut milk)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 cup walnuts
  • 1/4 cup pumpkin seeds

 

Directions:

  1. Preheat oven to 180C. Lightly grease a 12-hole non-stick muffin pan.
  2. To prepare the puree, chop the pumpkin into small 2cm x 2cm pieces. Steam for 10 minutes or until soft. Remove from heat, place in bowl and let cool for 10 minutes. Then mash with a fork until smooth.
  3. Add rice malt syrup (or alternative sweetener) and vanilla extract to pumpkin puree and mix well.
  4. In a separate large bowl, sift flour and baking powder. Add salt, cinnamon, ground ginger and nutmeg.
  5. Make a well in the centre of dry ingredients. Combine egg, oil and milk in a jug pour into the well. Stir until combined.
  6. Crush half of the walnuts (1/2 cup), and fold through mixture.
  7. Spoon mixture into muffin holes, distributing evenly. Use the remaining walnuts and the pumpkin seeds to sprinkle on top.

Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 2 minutes before turning out onto a wire rack to cool.

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