Spiced pumpkin beetroot muffins – Caroline’s Cooking

These pumpkin beetroot muffins are splendidly moist, warmly spice and sweetened solely with date and banana so you’ll be able to be ok with them too.

Spiced pumpkin beetroot muffins – Caroline’s Cooking

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There was a couple of time (such because the pumpkin broccoli soup) when a recipe has come out of attempting to suppose what to do with the issues I’ve in the home (and infrequently want to make use of up). Actually nowadays in all probability extra meals come out of utilizing what I’ve somewhat than shopping for to make a meal. A few of that’s by design, since we get a field of natural greens delivered each different week, as now we have accomplished for a variety of years.

Extra lately now we have began getting a meat supply every month as nicely. We began that partly to avoid wasting carrying as a lot from the shop – we do not have a automotive – and partly to get a daily provide of excellent high quality, comparatively native, seasonal produce. However the principle factor that has stored me getting the containers is I discovered it pressured me to strive issues I may not in any other case purchase and be a bit extra artistic. Anyway, this was one other event of occupied with issues I had which may go collectively and significantly I used to be trying to make muffins and had pumpkin and beetroot. Might I work out a pumpkin beetroot muffin recipe? The reply was a powerful sure.

Spiced pumpkin beetroot muffins – Caroline’s Cooking

Making more healthy muffins

I haven’t got a massively candy tooth, however I do miss among the extra European-influenced candy goodies I used to get within the UK. Sadly a few of them like croissants will not be precisely belongings you would make at dwelling. Or no less than I’m not that courageous, but. Even earlier than I moved to the US, nevertheless, muffins are one factor I fairly fortunately adopted. I really like the variability you will get plus they’re usually fairly straightforward to make.

In addition to this that means you’ll be able to decide the flavour, it additionally means you’ll be able to have extra management over the elements. Other than after I was battling via the toddler part after I significantly wanted a sugar hit mid-afternoon, I have a tendency to seek out most ready-made muffins far too candy (a gripe I’ve with numerous issues, however that is one for an additional time). Not only for myself, however significantly with a younger baby, I’d somewhat scale back sugar and if something change it with fruit-based sweeteners that produce other advantages. I might somewhat benefit from the style with out the loopy sugar hit (and fall!).

Spiced pumpkin beetroot muffins – Caroline’s Cooking

I initially discovered a cake recipe that was approach too candy, but it surely gave me a number of concepts to play with. I had additionally beforehand used date puree or syrup (in some nice carrot muffins on Vegetarian Ventures) which is a good sugar-replacement in muffins. Placing these along with a number of different tweaks, I got here up with these pumpkin beetroot muffins, that are in all probability a few of my favorites. They’ve gone down nicely with others too, each adults and youngsters alike.

Spiced pumpkin beetroot muffins – Caroline’s Cooking

How they’re made

These pumpkin beetroot muffins are very easy to make. First, you soak the dates whilst you measure out and blend the dry elements. Mix the dates alongside, add the egg and remaining elements and blend it together with your dry elements. Spoon the stunning pink combination into your muffin tins and bake.

These pumpkin beetroot muffins are extremely moist and given the elements, you’ll be able to really really feel fairly good about having them. In case you handle to have some leftover, they are going to freeze nicely and do not lose an excessive amount of in texture as some muffins can since they’re so moist. However chances are you’ll not have any left. As after they tease you whilst you bake, you may need to dive in to those pumpkin beetroot muffins right away. And while you do, you may need one other. On that notice, I would go and see if now we have any within the freezer or if we ate all of them already…

Spiced pumpkin beetroot muffins – Caroline’s Cooking

Strive these different muffin recipes:

Spiced pumpkin beetroot muffins

Gently spiced and with loads of good elements, these are some tasty muffins you’ll be able to be ok with consuming.

Prep Time10 minutes

Cook dinner Time20 minutes

Complete Time30 minutes

Course: Snack

Delicacies: American

Servings: 12 -15

Energy: 93kcal

Writer: Caroline’s Cooking



  • 4 oz Medjool dates 115g – pitted weight, advocate no less than half are medjool dates if not, ideally, all, as softer
  • 1 cup all goal flour 140g plain flour
  • 1 ½ teaspoon baking soda bicarbonate of soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon floor ginger
  • 2 eggs
  • 2 tablespoon orange juice or as much as juice of ½ orange, relying on style
  • ½ orange zest ie zest of ½ orange
  • 1 beetroot medium, grated
  • 7 oz pumpkin 200g, peeled weight, grated
  • 1 banana mashed


  • Soak the dates in ½ cup water, ideally in a single day, however at a minimal when you are making ready every thing else. If soaked longer, will probably be each simpler to mix and smoother but it surely does not actually influence style.

  • Preheat oven to 350F/175C.

  • Put together muffin tin with both liners or by evenly greasing with oil or butter.

  • Combine collectively dry elements in a big bowl – flour, baking soda and powder, salt, cinnamon, nutmeg and ginger. Easiest method is to make use of a small whisk.

  • Mix dates and water to a easy puree then add eggs to the combination and whisk.

  • Add orange juice and zest, grated beetroot, pumpkin and banana. If it does not all slot in no matter you set the dates in, don’t be concerned, you’ll be able to add the remainder to the dry elements on the subsequent step.

  • Add the date-egg combination, then the opposite elements if not already blended in, and stir to mix. Be certain the elements are blended via however strive to not over-mix.

  • Spoon the combination into the muffin tins to between three quarters full to close the highest of the tin/liner.

  • Place tray into oven and bake for approx 20 minutes, till brown and a skewer put in the midst of one of many muffins comes out clear.


Energy: 93kcal | Carbohydrates: 19g | Protein: 2g | Ldl cholesterol: 27mg | Sodium: 270mg | Potassium: 248mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1475IU | Vitamin C: 4.8mg | Calcium: 35mg | Iron: 0.9mg

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Spiced pumpkin beetroot muffins – Caroline’s Cooking

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