Today, October 30, we can’t have a recipe without pumpkin 😉
As you know, I love traditions. Although Halloween is an imported celebration, nowadays it lives together with our own tradition: “Castanyada” where we eat chestnuts, baked sweet potatoes and “panellets” – a type of biscuit made with nuts and sugar.
On October 31, mixing both traditions, I like to prepare a dish with roasted pumpkin but also some baked sweet potatoes and chestnuts.
Here there is one of my “musts” for Halloween dinner: pumpkin savoury muffins. Healthy, super easy to do and delicious!
For 6-8 muffins:
150 gr. roasted pumpkin (*)
3 egg whites
1 spring onion
5 tablespoons oat flour
1 teaspoon baking powder
½ teaspoon ginger powder
50 gr. fresh cheese (I put Feta goat cheese)
salt, black pepper
Pre-heat the oven to 200 degrees.
Finely chop the onion and cook it for 1 minute in the microwave.
Put the eggs, egg whites, roasted pumpkin, ginger powder, salt & pepper to taste in the blender and blend for a few minutes.
Add the cooked onion, flour and baking powder to the mix of eggs. Mix again.
Pour it into the muffin moulds and place a cheese dice in the middle.
Bake them for 15-20 min. at 200 degrees.
Let them cool down and take them out of the moulds.
Ready to eat! 🙂
(*) You can also see the video-recipe I published some weeks ago on how to roast a pumpkin very easily.