Pumpkin muffins

by Meagan Duhamel | November 5, 2014


Pumpkin muffins are a great fall snack. PHOTO BY JIM GRAY

This is a great fall snack as pumpkin is high in Vitamin A and fibre, as well as Vitamin C, boosting your immune system. The walnuts and pumpkin seeds are high in essential fatty acids as well as iron. Enjoy!


1/3 cup non-hydrogenated vegan margarine
3/4 cup canned pumpkin puree
(not pumpkin pie filling)
1 tsp vanilla
1/2 cup non-dairy milk
1/4 cup oil
2 tbsp water
1 tbsp molasses
2/3 cup sugar
1 1/4 cups spelt flour
1 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup pumpkin seeds
1/2 cup walnuts

Preparation Instructions

Pre-heat oven to 350 degrees and line muffin tin with paper liners for 12 muffins. Mix dry and wet ingredients separately, then fold them together in a large mixing bowl. Fill standard muffin cups 2/3 full and sprinkle the top with cinnamon, sugar and pumpkin seeds. Bake for 20 minutes or until a fork comes out clean.


Meagan Duhamel - recipe

Sudbury Olympian Meagan Duhamel. PHOTO BY SKATE CANADA/LUCA RAGOGNA

Meagan Duhamel, of Lively, is a 2014 Olympic silver medallist, vegan and certified holistic nutritionist.

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