Pumpkin Muffins

Inspired by Mammoth Kitchens Cauliflower & Carrot Mud Muffins I thought I would attempt a recipe using said cauliflower. I know it may seem a little odd, those Mammoths are, but they do come through with the goods. If you have tried their Sour Cream & Chives Coconut Chips you will know what I mean….. Random but completely delicious. Just do it.

Cauliflower is from the same family as broccoli and cabbage, it contains many essential B-complex vitamins and loads of vitamin C. Cauliflower contains several anti cancer phyto-chemicals which have proven benefits against prostate, breast, cervical, colon, ovarian cancers. Let’s hear it for cauliflower! Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is rich in B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin and pantothenic acid. It is also deliciously sweet negating the need for excessive sweeteners in this recipe.

1 Heaped cup raw Cauliflower
1 cup pumpkin purée
1/4 Cup Coconut Flour
1/4 cup plain protein powder (you can use an extra 1/4 cup coconut flour instead if you like)
1/4 Cup Maple Syrup/agave (or stevia to taste)
1/4 Cup Coconut Oil
½ cup walnuts (optional)
½ Cup Water
1 tbs apple cider vinegar
1 tbs Ground Ginger
1 tbs Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp ground cloves
1 tsps. Baking Powder
Pinch Rock/ Sea Salt

Preheat oven to 170C. Prepare your cupcake or muffin tins. I use silicone ones, i love that things don’t stick to them. Steam the cauliflower until soft and add that, the coconut oil and all wet ingredients together in a food processor and blend until smooth (you could use a stick mixer if you wanted to). Add all remaining ingredients except walnuts to the wet mix and blend until all combined. Stir through the walnuts. Spoon into the muffin cases and bake for about 30mins or until you can insert a toothpick and it comes out clean. If you eat them while they are warm (I mean who doesn’t love a warm muffin!?) they may seem a little unset or underdone on the middle. Once they cool they will firm up and if you pop them into the fridge they get a really great fudgy texture. YUM!! Once they are cool you can ice them if you like (you are mental if you don’t like) with this delicious FROSTING.



6 thoughts on “Pumpkin Muffins

  1. Sarah says:

    Love this! I’ve used cauliflower in savory muffins, but not sweet yet. I know a few other bloggers who have made cakes and brownies with cauliflower!

  2. Awesome Sarah! Savory muffins are next on my list!

  3. Sarah says:

    Yummy! Can’t wait to see what you come up with! 😉

  4. Sophie33 says:

    Yummmmmmmmmmmmmmmm!!!! Waw too!

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