It never fails, I ended up with 1/2 cup of Pumpkin Puree leftover. I know I could have frozen the remainder, but instead I decided to make muffins for our Thanksgiving breakfast. This recipe is full of protein, and leftover muffins can be refrigerated for several days in an airtight container or frozen.
1 Cup Sun Butter (Almond Butter can be substituted)
1/2 Cup Pumpkin Puree
1/2 Cup Hemp Hearts
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/3 Cup Maple Syrup or Raw Honey
2 teaspoons ground Cinnamon
1/2 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
Dash of ground Cloves
1/2 Cup Chocolate Chips or Dried Cranberries
OPTIONAL: 1 to 2 teaspoon freshly squeezed Lemon Juice (See Note Below)
Preheat oven to 350 degrees F.
Prepare a muffin tin with liners or use muffin cups (as shown in the photo)
Combine all but the chocolate chips or cranberries in a medium sized bowl using an electric hand mixer.
Fold in the chocolate chips or cranberries.
Scoop into the prepared muffin tins.
Bake for 20-30 minutes or until the muffins are cooked through.
NOTE: These muffins will turn GREEN on the inside as they cool. This is due to the naturally occurring chlorogenic acid found in sunflower seeds. This is not in any way harmful, in fact, the acid is an antioxidant. When chlorogenic acid is introduced to an alkaline product, (i.e. baking soda) the chemical reaction causes the baked product to turn green. If you are squeamish about eating green food simply add a teaspoon or two of fresh lemon juice to your batter, this will reduce the “greening” of your finished product.