I set about creating an autumnal display for the house using a collection of different size pumpkins, fallen leaves and fresh flowers that are readily available at this time of year. I carved my large pumpkin into a vase for flowers and was left only with the inner flesh and pumpkin seeds.
Thinking with ‘zero-waste’ in mind, I decided to create a recipe that would allow me to use up these ingredients rather than having to demolish my newly created flower arrangement. When my pumpkin has had a few days to shine as a table centrepiece, I will look at creating something else with the rest of it.
Since it’s the end-of-the-month, and the cupboards are almost bare, this is a ‘what’s left in the cupboard’ sort of recipe. Here goes:
Makes 6 Muffins
- 120g flour (I used Brown Rice Flour)
- 100g Sugar (I used Muscavado)
- Tsp Cinnamon
- ½ tsp Baking Powder
- 80g Vegan Butter
- ½ Cup Pumpkin Puree (Homemade)
- 2 Tbsp. Maple Syrup
- 1 Tbsp. Vegetable Oil
Preheat your oven to 180*. Line your muffin tin with your chosen muffin liners.
Begin by taking the flesh of your pumpkin and remove all of the seeds (save these for later). Add the pumpkin flesh to a blender or food processor and blitz until it forms a pulp, your pumpkin puree. Strain the pulp through a sieve to reduce the amount of moister it has retained. Set to one side.
In a large mixing bowl, cream your sugar and butter. Then, add your pumpkin puree pulp, the maple syrup and the vegetable oil and mix well.
In a separate bowl, sieve in your flour and then add to it, the baking powder and cinnamon. Pour the dry ingredients into the wet ingredients and begin to fold slowly.
You should be left with a cake-like mixture, if you find that your ingredients are too dry – add a touch of dairy-free milk until you have your desired consistency.
When your muffin batter is well combined, pour into the individual muffin liners. Place your muffins in the oven for roughly 20mins or until you lightly golden and cooked in the centre.
If you want to use up your pumpkin seeds, place these on a separate baking tray with a few small knobs of butter. It’s best to roast these in the oven for roughly 40mins at 150*. The result is a crispy snack that lasts several days in an airtight container. I’ve used mine to sprinkle on salads and even as a topping for my pumpkin muffins.
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