Pumpkin is an excellent source of vitamins A, C and of fiber. The ginger in this recipe adds an anti-inflammatory kick, and the ground almonds boost the vitamin E and healthy monounsaturated fat content. Using molasses or treacle gives you an iron boost.
1 can pumpkin puree
2 medium eggs
1 ¾ cup gluten-free or plain flour
1/3 cup ground almonds 1/3 cup
½ cup rolled oats ½ cup
½ cup light brown soft sugar 1/2
1 tablespoon treacle or molasses
1tsp ground ginger
1tsp baking powder
1tsp fresh grated ginger
Using an electric whisk or stand mixer, beat the eggs and sugar together for 3 minutes or until pale and fluffy. Add the pumpkin purée and treacle and briefly mix again. Tip in all the other ingredients and fold them into the wet mixture until just combined.
Fill each muffin case two-thirds full. Bake at 375F for 25 minutes of until a knife inserted into the center of the muffin comes out clean.
Thank you to Ruth who was diagnosed with psoriatric arthritis when she was just 26, and who now runs a blog called “Cooking with Arthur.”