Not to brag or anything, but I’m pretty awesome at eating pumpkin seeds. Once I start, I can’t stop, so it’s a good thing they’re healthy.
There are so many endless flavor possibilities when it comes to pumpkin seeds, but my favorite way is to load them up with spices. This is less of a recipe and more of a suggestion. The quantities are approximate since I didn’t measure any of the ingredients, just eyeballed it, so tailor it to your own tastes and experiment with other variations.
This was the sight I met with yesterday morning when I strode over to the grocery store. Piles and stacks and crates full of pumpkins. A sea of orange so vast and so bright that I nearly wept with joy. I have a strong love for and obsession with pumpkin.
Every year, right around the middle of September, I get bitten by the pumpkin bug, an overwhelming need to bake anything and everything pumpkin-related. Sadly, I always have to wait a couple more weeks for them to start showing up in grocery stores. I have nothing against Libby, but there’s really nothing better than homemade pumpkin puree, so those weeks spent waiting for fresh pumpkin are some of the worst in the whole year. But then, all of a sudden, they appear, and all is right in the world again. Never leave me again, pumpkin. I am lost without you.
Pumpkin puree is one of those things where the commercial version is probably just as good as the homemade version. Libby’s is actually great – it doesn’t taste artificial in the way that other canned goods tend to do. But I prefer to make my own because preservatives make me nervous, and I just love the smell of roasted pumpkins. And also, pumpkin seeds, of course.
I can’t remember what baklava tastes like. It’s not exactly a dessert I crave or think about too often. Something about the fancy name and the fact that it uses phyllo dough…it intimidates me a little.
But let me tell you, if these muffins truly taste like baklava, I will be making and eating baklava ALL THE TIME because they are so outrageously good.
My understanding of nutrition works like this – if there are vegetables in it, it’s automatically healthy. And if it sounds disgusting, it’s probably good for you. And if eating one of it is good for you, then eating all of it must be the best course of action.
These muffins are gluten-free (which is 1 point in your favor), have two different types of vegetables (which is 2 more points), and are also egg-free (by way of the disgustingly-named flaxseed, so another point!), so you can eat them all without feeling bad. And in the name of healthy living, you definitely should!
I often forget that zucchini exists. My palate probably sucks, but I find that it doesn’t have a really distinguishable flavor, though it does absorb other flavors really well. Maybe that’s why zucchini bread recipes always call for spice, because otherwise, you wouldn’t taste anything at all.