Ahhh, It’s that time of year again, when there’s a little nip in the air and you start feeling all cozy in your sweaters and boots. Everyone is apple picking and sipping pumpkin coffees. Not real pumpkin though. No. Real pumpkins are for putting on your steps for juvenile delinquents to curb stomp on Halloween, but fake pumpkin, ya know, like at Starbucks and Dunkin’ Donuts. Chemical pumpkin coffees and lattes in styrofoam containers and muffins and donuts with neon orange frosting and pumpkin candles and unflattering sweater vests with pumpkins all over them and great big flags flying outside your McMansion with pumpkins on them and and and holy god stop it already! Stop the fake pumpkin insanity!
Real pumpkin. Real pumpkin is the stuff. Pumpkin is loaded with vitamin A which is great for your skin, eyes and hair and is a powerful antioxidant. Plus real pumpkin tastes better than fake pumpkin because it’s REAL! Real pumpkin is easy to add to recipes like pancakes, muffins, puddings and smoothies.
A little pumpkin goes a long way as far as vitamin A is concerned. Just half a cup of pureed pumpkin gives you 380% of the RDA of vitamin A. You do not want to go crazy with real pumpkin either because too much vitamin A has been linked to liver problems. Don’t worry though, you probably don’t eat pumpkin every day all year long so it’s okay to indulge a little this time of year. Liver problems are more likely caused by real toxins or alcoholism and not pumpkins.
Now that I’ve made fun of you for going fake pumpkin crazy and scared you out of eating too much real pumpkin, here is a DELICIOUS recipe to enjoy in moderation during pumpkin season because when it comes to pumpkin, I prefer to keep it real.
Pumpkin Bread Pudding Muffins
These bread pudding muffins are so moist and sweet and warm and wonderful. You will feel like you died and went to pumpkin heaven.
Pumpkin Bread Pudding Muffin
1 can pumpkin
2 ripe bananas mashed
1/2 cup apple sauce
1 tbs molasses
1 tbs honey
2 tsp coconut oil, melted
1/2 tsp kosher salt
1/8 tsp ginger
1/8 tsp nutmeg
2 tbs cinnamon
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup almond meal (from nut milk pulp)
1 tsp raw red maca
3/4 cup raisins
1/2 cup chopped walnuts
1/2 of a 13 oz can full fat coconut milk
Place the can of coconut milk in the fridge.
Use a hand mixer in a large mixing bowl to mash bananas
then, add the pumpkin and blend
Add the eggs and beat them in till smooth
Next add the coconut oil, molasses, honey and apple sauce, ginger, nutmeg, cinnamon, vanilla, salt, baking soda, baking powder, almond meal and blend
add in the maca powder and blend again
Last, fold in the raisins and spoon into parchment lined deep muffin tin so they are almost all the way full
Top with chopped walnuts and more cinnamon.
Bake at 350 degrees for 25-27 mins.
Let pan cool on rack and then after about 15 minutes loosen up the muffins, place the rack on top and flip over, gently letting the muffins slide out.
Let cool a little, but they are awesome served warm.
You will want to eat these with a fork or spoon.
Before you serve them, take the coconut milk out of the fridge and scoop out the heavy cream from the can that is at the top and place in a medium mixing bowl. Add a tsp of vanilla and blend with hand mixer until creamy, you can add a little of the thinner coconut milk if you prefer it thinner and blend until it is creamy like whipped cream.
Place some of that coconut cream in the bottom of a dessert dish and place the muffin on top, top it all with more cinnamon and serve.
You’ve got to be kidding me. Please stop.