Video: Pumpkin Muffin Recipe
In this week’s Health & Wellness vlog with Faith, she shares an easy-to-make pumpkin muffin recipe. This is perfect for fall and it’s a great way to work more fruits and vegetables into your diet. This is something which is very important for mesothelioma cancer patients undergoing cancer treatment.Check out this simple and delicious recipe below, and be sure to let us know how your pumpkin muffins come out in the comments below or on Facebook
“Hi guys, it’s Faith, with The Mesothelioma Center. We have a new health and wellness video for you today, and we’re going to be getting into the fall spirit and whipping up a batch of healthy pumpkin muffins.
A few days ago over on the patient blog, we shared our five favorite tips for getting extra fruit and vegetables into your diet. My personal favorite was to add some vegetables to your baked goods. We all crave treats from time to time, so why not make them as nutritious as possible?
While pumpkin is technically a fruit, it’s still loaded with potassium, fiber, vitamin C, and beta carotene. One cup of pumpkin puree contains nearly three times the recommended daily amount of vitamin A, which some studies suggest may inhibit cancer growth.
Now I made these a little healthier than a traditional muffin by swapping out white flower for wheat flour, and refined white sugar for natural maple syrup. I also added some walnuts, which are extremely high in polyphenols. Polyphenols are powerful anticarcinogenic agents.
Now we’re gonna go ahead and start with our dry ingredients. In a large bowl, combine:
- 1 ½ cups whole grain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon each of cinnamon, nutmeg and allspice
- Pinch of salt
Give that a quick stir and start working on the wet ingredients in a separate bowl. In the wet ingredients bowl, mix together:
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup cinnamon applesauce
- 3/4 cup maple syrup
- 1 tablespoon vanilla extract
Once the wet ingredients are distributed, add the contents of your bowl into your dry ingredients. Then stir in ¼ cup chopped walnuts. Stir it together until everything is just combined. You can your hand mixer or a spatula. Pour your batter into muffin trays or silicone cups and pop in a 350 degree oven for 30 minutes. You’ll know they’re done if you can stick a toothpick into the muffin and it comes out clean.
Now I personally love topping these with pumpkin cream cheese or whipped honey butter. Those are especially great options if you’re looking to get some extra calories into your diet.
Now these muffins are obviously a less healthy choice than a big salad or a plate of steamed greens, but it’s still a fun way to sneak some extra fruit into your diet. If you try this recipe and like it, or if you have another favorite vegetable recipe, come on over to asbestos.com and let us know. See you soon!”
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