These Pumpkin and Apricot Muffins are a delightful treat, perfect for a healthy snack or a sweet breakfast option. They combine the natural sweetness of pumpkin and dried apricots with the nutritious benefits of cornmeal and wheat bran. Easy to make and full of flavor, these muffins are sure to become a favorite.
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
Ingredients
- 10.5 oz (300 g) pumpkin
- 7 dried apricots, rinsed in hot water
- 2 eggs
- 2 tablespoons vegetable oil
- 1/2 cup (55 g) cornmeal
- 1/3 cup (30 g) wheat bran
- 1 tablespoon baking powder
- Salt, to taste
- 2 tablespoons stevia or any other sweetener
- 1 teaspoon ground cinnamon
Directions
- Prepare the Pumpkin: Preheat the oven to 360°F (180°C). Bake the pumpkin for about 15-20 minutes or until soft. Let it cool slightly, then mash it.
- Prepare the Apricots: Rinse the dried apricots in hot water and chop them finely.
- Mix Wet Ingredients: In a large bowl, beat the eggs and add the vegetable oil. Mix in the mashed pumpkin and chopped apricots.
- Mix Dry Ingredients: In a separate bowl, combine the cornmeal, wheat bran, baking powder, salt, stevia, and ground cinnamon.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Bake the Muffins: Preheat the oven again to 360°F (180°C). Divide the batter into a muffin tin lined with paper liners or greased. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Serving Suggestions
- Serve warm or at room temperature.
- Pair with a cup of tea or coffee for a delightful snack.
Cooking Tips
- Ensure the pumpkin is completely soft before mashing for a smooth batter.
- You can add nuts or seeds for extra crunch and nutrition.
Nutritional Benefits
- Pumpkin is rich in vitamins A and C, and fiber.
- Dried apricots provide natural sweetness and are a good source of potassium and iron.
- Cornmeal and wheat bran add fiber and essential nutrients.
Dietary Information
- This recipe is vegetarian.
- Can be made gluten-free by substituting wheat bran with a gluten-free alternative.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Freeze for longer storage and reheat before serving.
Why You’ll Love This Recipe
- These muffins are moist, flavorful, and naturally sweetened.
- They are packed with healthy ingredients, making them a guilt-free treat.
- Easy to make and perfect for meal prep or a quick snack on the go.
Conclusion
Pumpkin and Apricot Muffins are a delicious and nutritious option for any time of the day. With their moist texture and sweet flavor, they are sure to become a favorite in your household. Enjoy these muffins fresh out of the oven or as a quick snack throughout the week!