This is a great way to use leftover roast/boiled pumpkin. You can save the pumpkin seeds to add crunch to the muffin too.Benefits of Pumpkin Seeds/Pepitas Heart Healthy Magnesium, Zinc for immune
support, omega 3 fats, Prostate health,Anti Diabetic effect,Benefit Postmenopausal Women, Heart&Liver Health, restful sleep Anti inflammatory
Preheat oven to 200 deg C. Grease muffin tray.In a large bowl, sift the flours, baking powder & baking soda. Stir in the salt . If there is any whole wheat left in the sifter keep this for the topping
In a medium bowl, put the rest of the ingredients, apart from the pumpkin, and stir well so all the liquid is well combined.
Pour the wet ingredients into the dry and, using a large spoon & no more than 8 turns, mix all the ingredients together. Avoid over mixing as it will affect the texture.
Now mix 1/3 of the pumpkin gently in 2 turns. Let the mixture stand for 5 minutes, then spoon the mixture into the muffin moulds.
Sprinkle the whole wheat, reserved pumpkin, and the pumpkin seeds over the muffins. Bake in the center of the oven for 20 to 25 minutes, .
or until the muffins are well risen and a skewer inserted in the center comes out clean
- Vegetable oil or oil spray, for oiling
- 2/3c Plain Flour
- 2/3c Self Raising Flour
- 1.0c Atta Flour (Indian Whole Wheat Flour)
- 1/8tsp Baking Powder
- 1/2tsp Baking soda
- Good pinch of salt
- 1.0 Sprig Rosemary (Finely chopped)
- 3/4c Diced pumpkin (cooked)
- 2.0 Eggs
- 1/2c Plain Yoghurt
- 3.0Tbsp Honey (Level Tablespoon)
- 1/4c Vegetable Oil
- 1.0 Handful of Pumpkin Seeds