Pumpkin Seed and Nut Muffins

Pumpkin Seed and Nut Muffins

by | Feb 28, 2017 | BREAKFAST AND BRUNCH, QUICK BREADS, SNACKS, VEGETARIAN | 0 comments

Loaded with goodness, Pumpkin Seed and Nut Muffins are wonderful for breakfast and easy to grab on your way out the door in the morning. They’ll make skipping breakfast a thing of the past.

If you think you always need to use pumpkin puree for your baked goods, you’ll need to re-think your pumpkin. Pumpkin Seed and Nut Muffins are not only plump and gorgeous but healthy and nutritious made with shredded pumpkin, nuts and seeds. Using shredded pumpkin lends body, moisture and sweetness to the final product and the overdose of nuts and seeds provides a little healthy protein. Be sure to use a fine grater to grate the pumpkin or the shreds will be too big to cook and break down in the time it takes to cook the muffin.

The recipe makes large muffins and you will find that the batter will fill the muffin cup, but don’t be alarmed, they’ll rise up quickly into perfect domes without too much spread. The added crunchy sweetness from the almond topping makes the muffin top even better. Enjoy!

Recipe Source: Compelled To Cook

 

Pumpkin Seed and Nut Muffins
Print Recipe
    Servings Prep Time
    12 large muffins 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    12 large muffins 15 minutes
    Cook Time
    20 minutes
    Pumpkin Seed and Nut Muffins
    Print Recipe
      Servings Prep Time
      12 large muffins 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      12 large muffins 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Pumpkin Seed & Nut Muffins
      Almond Topping
      Servings: large muffins
      Instructions
      Pumpkin Seed & Nut Muffins
      1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
      2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
      Almond Topping
      1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
      Recipe Notes

      Recipe Source:  Compelled To Cook

      Roasted Tomato Pumpkin Soup

      Roasted Tomato Pumpkin Soup

      by | Jan 18, 2017 | GLUTEN FREE, SOUP, VEGETARIAN | 4 comments

      Today I am very excited to share with you Roasted Tomato Pumpkin Soup, created in collaboration with The Jungle Farm using their fresh sugar pumpkin, onions and leeks. In exchange for creating easy and delicious recipes for The Jungle Farm I will receive fresh locally grown fruits and vegetables.  The Jungle Farm, centrally located in Alberta is a family orientated farm committed to providing locally grown quality fresh produce.  Along with grain farming, The Jungle Farm offers a gorgeous array of herbs, bedding plants, hanging baskets, lettuce gardens, preserves and of course fruits and vegetables. They don’t stop there; you’ll also find family and group activities such as wagon rides, corn maze, farm animals and field trips.   You can find out a whole lot more about The Jungle Farm at www.thejunglefarm.com

      My personal favourite is the U pick fruits and vegetables and the vegetable box programs.  Over the spring and summer months they offer a weekly vegetable box that includes that week’s seasonal bounty, cleaned, packed and ready for pick up.  Along with each box is a weekly e-newsletter highlighting The Jungle Farm events and providing recipes for some of the items included in that week’s box.  This is where I come in, working with produce from The Jungle Farm providing a spattering of wonderful, easy to follow recipes to help you use the items in your weekly vegetable box. So be sure to check out the recipe links provided in your newsletter, you just might find something interesting and delicious.  I encourage all visitors to my site to roam around, get to know me and look at all recipes that may interest you.

      Roasted Tomato Pumpkin Soup using The Jungle Farm fresh pumpkin, onions and leeks is healthy, luscious and delicious swirled with sour cream and topped with crispy leeks.  You’ll love this recipe because of the rich flavour that develops from roasting the pumpkin and tomatoes.  All ingredients are then added to one pot to make it super easy to put together.  It makes a big pot and freezes very well too.  Although this is a simple recipe overall it does require a little extra time due to the roasting, so it makes for a wonderful weekend soup when you might have a little more time.

      I look forward to creating and sharing many more recipes using local, quality fresh produce from The Jungle Farm and encourage those following today to find me on their favourite social media platform.  You can find my Instagram, Pinterest and Facebook links on the homepage.

      Roasted Tomato Pumpkin Soup
      Print Recipe
      Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
        Servings
        6 people
        Servings
        6 people
        Roasted Tomato Pumpkin Soup
        Print Recipe
        Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
          Servings
          6 people
          Servings
          6 people
          Ingredients
          Roasted Tomato Pumpkin Soup
          Crispy Leeks
          Servings: people
          Instructions
          Roasted Tomato Pumpkin Soup
          1. Preheat oven to 300℉. Peel pumpkin using a vegetable peeler and cut off stem. Cut in half vertically and scoop out seeds (reserve seeds for roasting if desired). Cut into approximate 1 1/2" chunks and place on a parchment lined baking sheet. Remove stem from tomatoes and cut into quarters. Spread out on a parchment lined baking sheet. Drizzle the pumpkin and tomatoes with 2 tbsp olive oil and roast in preheated oven for 1 1/2 hours. Add garlic cloves to the tray during the last 1/2 hour.
          2. Peel and chop onion into 1/2" chunks. Heat 2 tbsp olive oil in a large soup pot or dutch oven over medium heat, add onion and sauté until starting to soften, approximately 5 minutes. To the pot add roasted vegetables and all remaining ingredients, reserving 1 cup chicken broth to adjust consistency later. Cover and simmer for a minimum 30 minutes. Remove from heat and blend with a hand held emersion blender until smooth. Adjust constituency using reserved chicken broth. Adjust seasoning with salt and pepper. Ladle into serving bowls and swirl in 1 1/2 tbsp of sour cream and top with crispy leeks.
          Crispy Leeks
          1. Combine flour, cornstarch, salt and pepper in a shallow dish. Trim ends from leek and rinse well, making sure to rinse under any loose leaves. Cut leek into 1/4" slices and separate rings. Toss leek slices in flour mixture to gently coat. Add oil to a shallow pot or skillet and heat until the oil sizzles when a sprinkle of flour is added. Scoop out half of the leek slices shaking off any excess flour and add to oil. Fry for 4-5 minutes until golden, turning once. Using a slotted scoop remove leeks from oil and allow to drain on a paper towel lined plate. Repeat the frying process with remaining leeks. Keep uncovered at room temperature until ready to use.
          Recipe Notes

          In this recipe, two baking sheets were used to demonstrate the roasting of the pumpkin and tomatoes, however roast all on one baking sheet if desired. A stand blender can also be used to puree the soup.  Makes approximately 10 cups.

          Parsnip Pumpkin Bake

          Parsnip Pumpkin Bake

          by | Jan 15, 2017 | CASSEROLES, VEGETABLES, VEGETARIAN | 0 comments

          It’s always on everyone’s mind during the holidays…..what to cook and serve?  Parsnip Pumpkin Bake is a lovely side dish to adorn your Thanksgiving table along side your roast turkey or ham. It uses freshly grated sugar pumpkin, is sweet and savoury with a crunchy nutty topping, making it the perfect side for your roasted meats.  Its sweetness is a great match with ham yet the savoury earthy and buttery taste will be a hit with your turkey.

          It’s hard to go wrong with this great side dish with its minimal ingredients, simple preparation and make ahead ability. It’s easy and yummy, which should be on everyone’s table not only for guests but for hosts trying to keep their sanity over the holidays.  Regardless of the dishes you choose to make and share with your loved ones, have a wonderful Thanksgiving!

          Recipe source for Parsnip Pumpkin Bake:  Compelled To Cook

          Parsnip Pumpkin Bake
          Print Recipe
            Servings Prep Time
            6-8 people 15 minutes
            Cook Time
            35 minutes
            Servings Prep Time
            6-8 people 15 minutes
            Cook Time
            35 minutes
            Parsnip Pumpkin Bake
            Print Recipe
              Servings Prep Time
              6-8 people 15 minutes
              Cook Time
              35 minutes
              Servings Prep Time
              6-8 people 15 minutes
              Cook Time
              35 minutes
              Ingredients
              Parsnip Pumpkin Bake
              Topping
              Servings: people
              Instructions
              Parsnip Pumpkin Bake
              1. Preheat oven to 350℉. Peel and trim ends from parsnips, cut into 1" chunks. Boil or steam until tender, about 10 minutes depending on size. Drain well and mash with a fork or potato masher until all large chunks are broken down. The parsnips will remain stringy with small bits still visible. While parsnips are cooking, grate a cleaned piece of raw pumpkin flesh using a fine grater. Add grated pumpkin to mashed parsnips along butter, brown sugar, nutmeg, cinnamon and salt. Stir to combine. Spread evenly into a small buttered casserole dish (makes about 3 cups). Sprinkle topping evenly over casserole and bake in preheated oven for 20-25 minutes until golden and starting to bubble in the center. Remove and allow to rest for 2-3 minutes.
              Topping
              1. Mix all ingredients in a small bowl until butter is broken down and mixture is crumbly.
              Recipe Notes

              Be sure to use a fine grater to grate the pumpkin. Recipe yields about 3 cups.

              Recipe Source:  Compelled To Cook