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Pumpkin Jalapeno Muffins 🔥🔥🔥
What a TASTY combination for your weekend baking plans! Does the combo seem a little strange? Let me tell you that these flavors complement each other in a very surprisingly great way!
I think these muffins make an awesome addition to your morning savory breakfast alongside some scrambled eggs. But these muffins are FABULOUS alongside a big bowl of chili!
So make your some jalapeño muffins & Pumpkin Chili this weekend.
🌶 I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the mild side.
Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño peppers seeds then you’ll tame down the heat a good bit, leaving the flavor.
🎃 Are you a pumpkin fan? I’m not just a fan. I’m completely obsessed. COMPLETELY.
There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals, and plant compounds that are good for you.
PLUS … it’s low in calories and tastes great.
Here are just a few of pumpkin’s benefits: it’s good for your vision, immune health, and it may even help reduce your risk of cancer!
Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure and it’s good for your skin.
Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
REFERENCES:
Which Pumpkins are Edible? Can we eat just*any* Pumpkin?
Yes! We can. Every pumpkin is totally edible…but some pumpkins are better than others.
Every part of the pumpkin is edible: young stems, leaves, shoots, and tendrils of pumpkin plants. If you are harvesting your own pumpkin stems, be sure to only use the young bright green shoots. We’re NOT talking about the thick dried-up stem (that would be like eating a tree branch – I’m only guessing here, lol). So try the leaves, shoots, and stems when they are young and still tender enough to eat. You can try adding them to soups, stir-fries, and skillet meals. I even remember my grandmother stuffing pumpkin blossoms for a special harvest meal once when I was young.
You can eat the pumpkin plant leaves, the pumpkin blossoms, the entire pumpkin itself, and the seeds inside any pumpkin.
BUT – just because every pumpkin is edible doesn’t mean they will all equally taste good.
Some pumpkin varieties are truly best for carving or decorating, and then there are others that taste best for eating.
Have fun experimenting with different types of pumpkins if you have a few different ones you want to try cooking with! Hit up those local farm stands for the best variety.
Best Pumpkins for Eating
The VERY BEST tasting pumpkins for roasting and cooking (like this recipe below, soups, and treats) are those labeled as “sugar” or “pie” pumpkins which are smaller and sweeter pumpkins.
There are a few larger pumpkin varieties such as cinderella pumpkins, fairytale pumpkins, and jarrahdale pumpkins that are also pretty good to cook up and use in your recipes!
The pumpkins typically used to make Jack O’ Lanterns are still fine to eat but they are pretty bland. Save the seeds because they are great for roasting though!
One other thing to note: Butternut squash can be substituted for pumpkin in pretty much any pumpkin recipe, which is great because some years pumpkins are more difficult to find.
✅ Canned pumpkin puree can also be a great way to get your pumpkin in. Add it to your oatmeal, soups, chili, smoothies, casseroles – and you can even make delicious pumpkin pancakes.
Just make sure you don’t accidentally pick up a can of pumpkin pie filling instead because they are two completely different things!
Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one thinking it is the other because the two products look very similar.
However, they are VERY different products!
Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredient label.
Pumpkin pie filling usually has many ingredients, one of which is SUGAR.
➡️How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
➡️ Is Coconut Oil Healthy? Read this article to learn more.
12 muffins
Dry ingredients:
- 1-1/4 cups oat flour, or ground oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Wet ingredients:
- 1 x 15oz can pure pumpkin puree
- 1/4 cup unrefined coconut oil, melted
- 3 large eggs
Mix-ins:
- 1/2 cup freshly shredded cheddar cheese
- 1-2 jalapeños, seeds removed, diced
- an additional jalapeño sliced as the topper
Instructions:
Preheat your oven to 350 degrees f. and line a muffin tin with liners, or lightly spray silicone molds with coconut oil.
In a large bowl whisk all dry ingredients together.
In a separate medium bowl, whisk your wet ingredients together until smooth.
Pour in the wet ingredients into the dry ones using a rubber spatula to get everything and whisk together until no visible lumps.
Fold in your mix-ins.
Divide the mixture among the muffin cups and top each with a pinch of shredded cheese and a slice of jalapeño.
Bake for about 20 minutes or until a toothpick inserted comes out clean.
Store leftover muffins
Enjoy!
💚Rachel
Ingredients
Dry ingredients:
- 1-1/4 cups oat flour, or ground oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Wet ingredients:
- 1 x 15oz can pure pumpkin puree
- 1/4 cup unrefined coconut oil, melted
- 3 large eggs
Mix-ins:
- 1/2 cup freshly shredded cheddar cheese
- 1-2 jalapeños, seeds removed, diced
- an additional jalapeño sliced as the topper
Instructions
- Preheat your oven to 350 degrees f. and line a muffin tin with liners, or lightly spray silicone molds with coconut oil.
- In a large bowl whisk all dry ingredients together.
- In a separate medium bowl, whisk your wet ingredients together until smooth.
- Pour in the wet ingredients into the dry ones using a rubber spatula to get everything and whisk together until no visible lumps.
- Fold in your mix-ins.
- Divide the mixture among the muffin cups and top each with a pinch of shredded cheese and a slice of jalapeño.
- Bake for about 20 minutes or until a toothpick inserted comes out clean.
- Store leftover muffins
- Enjoy!
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