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