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
- 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
- Preheat oven to 180C. Lightly grease a 12-hole non-stick muffin pan.
- 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.
- Add rice malt syrup (or alternative sweetener) and vanilla extract to pumpkin puree and mix well.
- In a separate large bowl, sift flour and baking powder. Add salt, cinnamon, ground ginger and nutmeg.
- Make a well in the centre of dry ingredients. Combine egg, oil and milk in a jug pour into the well. Stir until combined.
- Crush half of the walnuts (1/2 cup), and fold through mixture.
- 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.