The first thing out of your mouth after you bite into this muffin is going to be “WOW”. These babies are seriously good. Even though we regularly still have temperatures into the 100s here, it IS October.
Regardless of where we’re living, October = pumpkin. And that’s all there is to it. Plus Twitter is FULL of pumpkin recipes so how could I not join the fun?
When I pulled up the recipe to get started on it I noticed another recipe at the bottom for high protein pumpkin muffins and I will definitely be trying this one soon. When I saw that one I was a little sad that I hadn’t seen it earlier. That was before I tasted these.
This one caught my eye on my Autumn Recipes Pinterest Board because it’s whole wheat. But then, when I opened it up and saw that it is only sweetened with dates and a little maple syrup, I was sold. There are some healthier pumpkin muffins out there, but I wanted our first pumpkin recipe of the year to be a bit of a treat. And these definitely are treats, even without ANY white or brown sugar.
I didn’t change one thing about the recipe, so you can find the original from iFoodReal here.
I was feeling a bit lazy and hoping to find a can of pumpkin, but no such luck. And no whole pumpkins here, they are sold in chunks, kind of like watermelon quarters. So I had to roast and puree my own, but that provided some extra for future use, no harm, no foul.
I can’t qualify this recipe as quick and easy, but it is certainly worth the effort. I paired these with a super quick and easy lunch this week to make up for the time spent on these.
Because I roasted my own pumpkin, I started that first by coating it in a little olive oil and a sprinkle of cinnamon. While I was waiting on it to roast I made the three other pieces of the recipe.
- Whisked together all of the dry ingredients.
- 2 cups whole wheat flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Stirred the filling together (and tried to keep from eating it all)
- 3/4 cup cream cheese (I only had 200 of 255 gm but it was still plenty)
- 2 Tbsp Maple Syrup
- Stirred together the Cinnamon Pepita Topping
- 1/4 cup pumpkin seeds/pepitas
- 2 Tbsp quick or rolled oats
- 2 Tbsp Maple Syrup
- 1 Tbsp Coconut oil
- 1/2 tsp cinammon
- 1/8th tsp salt
When the pumpkin was done roasting I peeled the skin off and added it to the food processor. I’m used to the little sugar pumpkins and it falling right out of skin, but this pumpkin didn’t exactly work that way.
When all of the pumpkin was pureed, I measured out the 1.25 cups I needed and put the rest in a bowl for the freezer. I added the pumpkin back to the processor, along with the rest of the wet ingredients.
- 1.25 cups pumpkin
- 1/2 cup milk
- 2 large eggs
- Medjool dates (mine were small so I used 11 instead of 9)
- 1 tsp vanilla
When the dates were completely processed, I added the wet ingredients to the dry, being careful not to over mix. The batter was really interesting – it reminded me of whipped yogurt.
I divided it into 12 muffins and used a butter knife to hollow out little holes. All that was left was to add the cream cheese mixture and top with the cinnamon pepita mix.
I finished up my easy lunch recipe while they were baking. The kitchen smelled amazing and it was a struggle to wait until the next morning to eat one. You should seriously try these – you won’t be disappointed, I promise!
Here’s the nutrition breakdown – straight from iFoodReal’s site:
- 226 calories, 5.3 gm protein, 36.7 gm carbohydrates, 7.3 gm fat
Happy Fall, everyone!!