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Pumpkin bran muffins and cream cheese icing
What kid doesn’t love a “cupcake” with icing? I have three children (now adults) and previous to owning a restaurant I owned and ran a licensed daycare. Being a health conscious mother and caregiver I always found ways to make healthy dessert alternatives and this pumpkin bran muffin was an all-time favourite. The secret is the icing and when you add food colouring and a few sprinkles, the kids will devour it! It was important to incorporate Indigenous ancestral ingredients into our diet as it warms the soul and by adding pumpkin to this muffin, which is part of the squash family, also known as “The Three Sisters” (beans, corn, squash) it did just that.
I always shared the cultural story of the Three Sisters with the children which encouraged them to want to eat these healthy Indigenous foods plus be a loving brother or sister to each other! We are caregivers of the land and I grow many different squashes and pumpkins in our family garden. I often bring garden goods to use in dishes at my restaurant. Baking was often theeasiest way to coax the kids to cook with me in the kitchen. Growing and harvesting the pumpkin together (I also used kabocha or hubbard squash in this recipe) cooking the flesh into puree and making these muffins with my children was time well spent together and I look forward to doing this with my grandchildren one day!
YIELDS
Ingredients
- 1-1/2 cups natural bran flakes
- 1-1/2 cups whole wheat flour
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 2 teaspoons salt
- 2 cups pumpkin puree (canned or fresh cooked pumpkin)
- 3 large eggs
- 2/3 cup grapeseed oil (or vegetable or canola)
- 1 cup plain yogurt
- 1/2 cup chopped walnuts (or raisins or a combo of both)
Cream cheese icing:
- 1/2 cup plain cream cheese at room temperature
- 3 tablespoons icing sugar
Directions
- Preheat oven to 400 degrees F.
- In a large mixing bowl add bran, flour, sugars, baking soda, baking powder, cinnamon, salt, mix until well combined.
- Add eggs, pumpkin, oil, and yogurt. Stir together until combined, don’t over mix. Batter will seen wet. Fold in walnuts (or raisins). Scoop to the top of greased muffin tin, or use muffin cups. Bake for 20 minutes or until golden and cooked through.
Cream cheese icing:
- Whisk together until creamy, add two drops food colouring of your choice or decorate with sprinkles!
