And the quest for vegetables in everything continues. These are some delightful little muffins filled with vegetables, yet sweet and satisfying enough for an adult snack with tea. Whole grain, lightly sweet, nutritious, toddler and husband approved. I’m still on my pumpkin kick. Partially because my daughter loves the pumpkin pancakes so much I always have a half can of pumpkin in my refrigerator, and partly because it’s fall.
For these muffins either shredded zucchini, or carrots, or a mixture of both works beautifully. If you want them a little sweeter you could also sub in shredded apple, but, well, apple isn’t a vegetable…
Pumpkin Zucchini/Carrot Muffins
2 cups spelt flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups shredded zucchini or carrots or mixture of both
1 cup pumpkin puree
1/3 cup non-dairy milk
1/3 cup molasses
3 TBL sunflower or olive oil
1/2 cup seeds or chopped nuts (flax, chia, pumpkin, walnuts or almonds)-optional
Prepare a 12 cup muffin pan with paper liners or a light coating of oil and preheat oven to 375.
In a medium bowl whisk together the flours, baking soda, spices, and salt. Stir briefly.
Add the zucchini/carrots and pumpkin puree, milk, molasses, oil, and seeds or nuts if using stirring to combine.
Divide batter evenly into muffin cups and bake for 20-23 minutes until a toothpick inserted in the center comes out clean.
Remove from pan and cool a few minutes before enjoying.
I have been in a pumpkin mood because, you know, fall. Also, it is a super easy ingredient to add to most anything and goes with my theme of veggies in everything! These pancakes are particularly good. My daughter loves them, and one of her friends calls them “cookies”. I always make a big batch and use leftovers for snacks. My daughter and her friend will sit on a park bench together eating these pancakes cold and going “mmhhmm”. It’s pretty rewarding, as you know, a toddler will never hide their feelings about food.
These pancakes are spiced for fall, light, fluffy, and totally delicious. They could easily be made vegan with and egg substitute of your choice and non-dairy milk and yogurt.
Pumpkin Spice Pancakes
1 small banana
1 cup pumpkin
2 eggs or egg substitute
1 tsp pure vanilla extract
1 1/4 cups spelt or whole wheat flour
1/4 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp each ginger and cloves
dash of nutmeg
1/2 cup plain yogurt -nondairy is fine
1/2 cup milk – nondairy is fine
Mash banana in a medium bowl with the pumpkin puree.
Add eggs and vanilla whisking to combine.
Add flour, baking powder, baking soda, salt, spices, yogurt, and milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
Heat a large skillet, I use my biggest cast iron pan, over medium heat.
Once pan is hot add a small amount of oil to prevent pancakes from sticking.
Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
Cook on first side until bubbles that form on pancakes burst and edges start to dry out.