Oh the sweet breeze of autumn wind. The hot cup of hazelnut latte you are dying to drink once the first leaves start to fall. It's autumn again and everything starts feeling like it should be. Autumn feels like a new beginning for me, especially around this time. It's one of the best times of the year if you think of it as a passage to Christmas or until the new year comes.
It's also the year pumpkins come around in all shapes and sizes. In my home country, Greece, we don't incorporate them that much into our dishes, perhaps, maybe into some savoury fyllo pie. But abroad and especially here in Switzerland, I noticed them everywhere I went. There is even a pumpkin farm close to Zurich, where one can go and find...pumpkins of course, among other delicacies made with pumpkins.
Before I get further into the pumpkin conversation, I wanted to say that we are going on vacation next week to the magical country of Scotland! We are visiting Edinburgh with my boyfriend and we couldn't be more excited about it. I am already picturing in my mind the green hills and mountains, the moody, but beautiful houses and cottages. The food...although it contains a lot of meat and eggs, I feel I have to experience it as well.
I have already asked around friends that either have been there or lived there, so I already have my notes on where to go and where to eat. After some really hard and difficult time in September, I am ready to go on vacation and enjoy myself, without thinking about life, work and all that very serious, but stressful things.
So this new recipe I have created, as you might have guessed from my previous rant, includes pumpkin. I decided to make some muffins, since they are easily eaten and they don't need a lot of preparation. Lately, time is very important to me! Also, I made them a little healthy and breakfast-friendly, since I am trying to cut on added sugar and incorporate mashed banana anywhere. Apart from it having a sweet taste, it gives your mixture a stickiness that is needed, without making it too dense.
Here in Switzerland, I haven't yet found canned pumpkin. I think this is only found in America or maybe somewhere else as well. But if you are like me and you need to roast or boil your pumpkin to get a pumpkin puree, then maybe you need to do this a day before, if you don't have so much time in one day.
Pumpin Spice Breakfast Muffins
ingredients (for 12 muffins)
200gr pumpkin puree (canned or homemade)
175gr dinkel flour (or wholewheat)
2 mashed ripe bananas
2 eggs
2 tablespoons agave sirup
2 teaspoons baking powder
1 pinch of salt
1 1/2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon cardamom
1/2 teaspoon pumpkin spice
100 ml olive oil
20 walnuts
optional topping: dark chocolate 70%
how do I make it?
1. Whisk the mashed banana with the eggs in a large bowl very well. Then incorporate inside the olive oil, pumpkin puree and agave sirup and whisk well again.
2. In a separate bowl mix together the flour, salt, cinnamon, cardamom, pumpkin spice and baking powder. Pour the mixture in two doses into the wet mixture. Whisk well until everything is combined, but don't overmix your batter. Last add your walnuts after you have slightly chopped them.
3. Preheat your over to 180C. Place muffin paper tins in your muffin tray and start filling them with the batter, filling up to 2/3 and some more. Let the batter sit on the tins for 5 minutes.
4. Place your muffins in the oven and bake for 15 to 20 minutes. Test with a toothpick.
5. Once they have cooled down completely you can melt some dark chocolate and sprinkle it on top if you want them a little bit sweeter.
Just tried them and oh my God they are divine!!! I helped myself with 3 of them before i managed to stop. Grats for the great recipe!!!
ReplyDeleteHey there! I'm happy that you tried this recipe and enjoyed it. Yes, I think muffins have that effect on people :)
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