Pumpkins are rich in dietary fiber, low in calories, and contain no saturated fats or cholesterol. Pumpkins are a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. They are a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. Pumpkins are also a rich source of minerals like copper, calcium, potassium and phosphorus.
1 Cup brown rice flour
½ Cup millet flour
¾ Cup honey
½ Cup olive oil
1 Can (15 oz.) pumpkin puree
¼ Cup Juice of orange
Zest of 1 orange
½ Cup chopped walnuts
½ Cup chopped dried cranberries
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon allspice
½ teaspoon salt
1 Cup cashew
2 Tablespoon maple syrup/ honey
¼ Cup orange juice
1. Pre heat oven to 350 F.
2. Sift flour, salt and baking soda together through a sieve.
3. Beat eggs until fluffy, add honey, pumpkin, orange juice, spices, zest and oil, in the order written, in another bowl.
4. Add to dry ingredients and mix.
5. Add walnuts and cranberries and mix a bit more.
6. Line a muffin tin with baking cups and fill till top.
7. Bake for 30 to 35 minutes for regular sized muffins. For mini muffins, bake for 20 minutes. Check for doneness with toothpick.
Cool the muffins outside the oven.
1. Soak the cashew for 3 to 4 hours.
2. Put soaked cashews, maple syrup/honey and orange juice in a blender and blend until very smooth.
3. Transfer it to a Ziploc bag.
4. Cut a tiny hole in a corner of the bag and decorate the muffins when cold, with desirable design.
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