Can you tell by looking at me?

[donotprint] I eat a lot of pumpkin…

Breakfast, lunch or dinner, I would never pass it up as a staple component of any meal! I’ve been eating even more of it lately since Kabocha’s hit The Happy Pear (I didn’t even know they were Kabocha’s, raving about their amazingness in complete ignorance!) and I managed to track down pumpkin puree in a jar!

I’ve been so much of it I’m mightily surprised it hasn’t turned my skin orange!

Ever heard of Carotenosis?

“Carotenosis is a medical condition caused by an excessive consumption of carotenoids, the compounds which make fruits and vegetables yellow, orange, or red. When someone develops carotenosis, his or her skin turns yellowish to orange, but typically no other ill effects are observed… Carotenosis is a rather eye-catching condition which tends to attract unwanted attention.”

Source – Wisegeek

Maybe I am orange or perhaps slightly yellow and I’ve just become accustomed to it?! It seemingly affects people with fair skin more commonly due to the reduced melanin…I’ll properly just wake up one day looking like an oompa loompa! Smile

After the wonders of the chocolate pumpkin muffin in a jar last week I simply had to make a plain and straight pumpkin muffin and went for a good old muffin top (totally inspired by the banana bread varieties of course!)

Just as moist, a little less rich, filled with the flavour of pumpkin and complimentary spice. Topped off with some of that delicious pecan nut butter which as you can imagine is beginning to run a little low at this stage, a sprinkling of chopped pecans and big dollop of plain Alpro Soya yoghurt on the side and I was more than ready to dig in.

I need to make a big batch of these, or possibly just make myself a big loaf of pumpkin bread sometime soon!

Since pumpkin spice is beyond no were to be found in Ireland I simply added a good sprinkling of cinnamon, a dash of nutmeg and a pinch of ginger to give it the desired flavour. It worked a treat.

As much as I loved the muffin in a jar, it was just so nifty, I’m a big fan of muffin tops…a greater surface ever to spread the nut butter love!

Muffin in a jar or muffin top? Given the choice what would you go with?

Anyone any orange or yellow tainted skin issues out there (other than those caused by poorly applied fake tan!)  [/donotprint]

Pumpkin Muffin Top

[print_link]

Servings – 1

Preparation Time – 5 minutes

Cooking Time – 20 minutes

Ingredients

  • 1/2 small banana mashed
  • 1/4 cup pumpkin puree
  • 40g (1/3 cup) wholegrain spelt flour
  • 1/2 tsp cinnamon
  • Pinch of ginger
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Two pinches of nutmeg
  • 1 tsp maple syrup
  • 1 tbsp pecan nut butter
  • 1/2 tbsp chopped pecans
  • 2 tbsp plain soy yoghurt

Directions

  1. Preheat oven to 180C (350F).
  2. Mix together pumpkin puree, banana and maple syrup.
  3. Add puree mixture to flour, cinnamon, ginger, nutmeg, baking powder and soda. Fold everything in together to combine.
  4. Place mixture in a non stick wide based ramekin dish and bake in the oven for 20 minutes, until a toothpick comes out clean.
  5. Serve topped with pecan nut butter and pecans, soy yoghurt on the side.

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19 Comments

  1. Muffin top – totally! It just looks so decadent for something that came out of the microwave 😉 (at least thats what I use for making them). Your recipe looks amazing. I’ve been experimenting with mug cakes (that’s how I call them most of them time) for a while now and this one is definitely one to try.

    1. The soy yoghurt is just on the side so of course! 🙂 If using coconut flour you’ll have to use more liquid, usually equal quantity but it would probably take a bit of trial and error. You could try adding another flax egg !

  2. Can you get mixed spice in Ireland? In all the bilingual American/British recipes I’ve got, where the American recipe says pumpkin pie spice, the British version says mixed spice. Pumpkins are only available for a very limited time in October here in Hampshire so I can’t make this one yet and I’ll have to make my own pumpkin puree (no jars of it to be had here, sadly) but it looks worth the wait.

    1. You can buy pumpkin puree online at iherb 🙂 Well worth if you want to make lots of pumpkin recipes!
      I just always add cinnamon nutmeg and ginger to sort of replicate pumpkin spice, we don’t have the mix in Ireland either.

  3. I’ve had orange skin on the palms of my hand pretty much since going vegan. I eat a massive amount of things containing vitamin a though- carrots, melons, peppers etc, so no surprise. It probably is less orange right now, as I haven’t been able to have kabocha for months, but they still have a pretty yellow glow. My boyfriend finds it hilarious!

  4. I’ve been a little yellow-orange for probably going on a year now…especially my hands (its noticeable) hahaha:) I don’t mind it that much, I’d rather have yellow hands than give up my squash!! And I think you can get it from more than just orange food too, since dark leafy greens actually have higher levels of carotenoids (the chlorophyll just covers up the orange tint)….Fully aware of my orange condition I head shamelessly into pumpkin season!!!