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cookingwithchristinashoup

Harvest Pumpkin Muffins

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This has been a family favorite in my house since my kids were little. Though the cherished original recipe came from my mom, many tweaks have been made to improve the ingredients over time and this final version is one I’ve been proud to share with friends and family over the past month or so.

I love the combination of spices, using real pumpkin (see previous post on pumpkin-flavored food things!) and toasted pecans. I also love to experiment using different flours and one of my favorites to use instead of regular all purpose flour is Einkorn flour. Einkorn is higher in protein and lower in carbohydrates, is a more easily tolerated gluten to digest, and has a lovely nutty taste that I enjoy in pastry dough, muffins and scones.

The perfect fall muffin to share with your family and friends – I hope you try it!

Cheers,

Christina

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Harvest Pumpkin Muffins

Warm spices, slightly sweet and a crunchy top make this muffin a true delight. Add a cup of tea or coffee and you have the coziest morning or mid-afternoon snack.

Course brunch, Snack
Keyword muffin, pumpkin
Servings 12 muffins
Author Christina Shoup

Ingredients

  • ½ cup pecans, toasted and chopped
  • ½ cup superfine almond flour
  • ½ cup Einkorn all purpose flour Jovial is the brand I use. Regular all purpose or whole wheat flour works as well
  • ½ cup old fashioned rolled oats
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp kosher salt
  • 1 cup pure pumpkin puree
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 2 eggs
  • ¼ cup apple butter I use the Eden brand which is an organic, naturally sweetened product
  • 1 tbsp turbinado sugar, for sprinkling on top

Instructions

  1. Preheat the oven to 375°. Prepare a muffin tin with 12 paper liners or use a silicone muffin tray set on a sheet pan.

  2. In a large bowl combine pecans, flours, oats, spices, baking soda, baking powder and salt.

  3. In a medium bowl combine pumpkin, coconut oil, maple syrup, eggs, and apple butter with a whisk.

  4. Add pumpkin mixture to the flour mixture and fold with a spatula until just combined.

  5. Using a spring-loaded scoop, fill muffins cups. Top with turbinado sugar. Bake for about 25 minutes or until an inserted wooden skewer comes out clean. Cool completely on a wire rack.

Curry-Spiced Chickpea Burgers with Yogurt Sauce

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This is one of those recipes that use pantry staples as well as fresh ingredients that I almost always have on hand. It’s adapted from an old Martha Stewart recipe from 10 years ago but my version has more flavor, easily swaps grains, and adds healthy tahini to bind it all together. To make it quicker to prepare, I often use precooked grains such as frozen rice or pre-packaged cooked quinoa and rice blend. I prefer the stronger flavor of cilantro, but I’ve also used parsley with success.

In addition to the suggested toppings, I often like to round out the meal with one of my favorite side dishes, Spiced Cauliflower with Dates and Pine Nuts, a simple recipe found on my blog. As delicious as that dish is, quickly steamed broccoli is a fantastic idea, too. Whatever you do, make sure you include the yogurt sauce and have a spicy sauce option such as Sriracha or Gochujang to drizzle.

I hope this healthy, easy to prepare recipe makes its way into your dinner rotation soon.

Cheers,

Christina

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Curry-Spiced Chickpea Burgers with Yogurt Sauce

These vegetarian burgers are delicious with the spiced yogurt sauce, a dollop of hummus and a drizzle of Sriracha sauce over a bed of arugula. These can also be a delicious portable meal by stuffing the burger and all the fixings into flatbread or a pita pocket and served at room temperature.

Course Main Course, vegetarian
Keyword curry spiced burger
Author Christina Shoup

Ingredients

Yogurt Sauce

  • 1 cup plain, whole milk Greek yogurt
  • 1 tsp curry powder
  • 1 lime zested, half of the lime juiced
  • ½ tsp kosher salt

Burgers

  • 1½ cup cooked rice, quinoa or blend I like to use precooked Seeds of Change Organic Quinoa & Brown Rice with Garlic
  • 2 15.5 ounce cans garbanzo beans, rinsed and drained
  • ½ cup chopped scallions
  • ¼ chopped cilantro
  • ½ cup shredded carrots
  • 1 tbsp minced jalapeño pepper
  • 2 tbsp tahini
  • 1 tbsp curry powder
  • kosher salt
  • olive oil

Instructions

  1. In a small bowl, combine ingredients for the yogurt sauce and set aside while you prepare the burgers.

  2. In a food processor, add garbanzo beans, scallions, cilantro, carrots, jalapeño pepper and tahini and pulse until a chunky mixture forms. Transfer mixture to a large mixing bowl. Add ⅓ cup of the yogurt sauce, rice or quinoa, curry powder and 1 tsp kosher salt to the mixture and combine.

  3. Using a ⅓ cup, scoop and form burgers. If time allows, chill the burgers for 30 minutes before cooking. It's not necessary but can make it easier to flip while cooking. You can also freeze the burgers at this point. Just thaw when ready to use.

  4. To cook, heat a nonstick skillet over medium and coat the bottom of the pan with a thin layer of olive oil. When the oil is hot but not smoking, add the burgers and cook until each side is lightly golden, about 4-5 minutes per side. Transfer burgers to a paper towel lined baking sheet and sprinkle with kosher salt. Serve with yogurt sauce.

    Makes about 8-10 burgers