Pumpkin muffins

I’m a shocker at following recipes. I always have the best intention of sticking to the correct formula but something in my head always says ‘just go for it your way’. This is probably why I have both success and failure in the kitchen.

I recently discovered a beautiful gluten free recipe by Teresa Cutter, ‘The Healthy Chef’ for Paleo Pumpkin Bread. Yep, I was going to follow this recipe step by step. One hour later and I hadn’t achieved the objective. I got half way through grating the pumpkin when I decided my arm was sore and I was running out of pumpkin. Instead, the result was pumpkin muffins.

I took inspiration from Teresa’s recipe, adding to approx two cups of grated pumpkin, a good sprinkle of nutmeg, two cups of almond meal, a teaspoon of baking soda, three eggs, a good tablespoon of golden syrup, a pinch of salt and a sprinkle of sesame seeds on top.

This is the result, hot out of the oven. Really delicious and healthy. Perfect with a hot cup of soup for lunch.

Next time, I’m going to try grated zucchini. I also think grated parmesan cheese over the top would be lovely. Oh, and what about a chunk of fetta in the middle of the mixture before you put in the oven. The possibilities are endless with these little morsels of muffin goodness.


2 thoughts on “Pumpkin muffins

  1. Stop it. You’re making me hungry. (And these were great by the way – I got to sample this lot, unlike the honeycomb…not that I’m bitter about missing out or anything.)

  2. Hi Heather and thanks for the recipe! Will try over the weekend! Chloe and I have been following the Paleo diet for two weeks now and this looks like something we can add to our repertoire! Am liking your blog:)

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