▪︎ Prepare Pumpkin Purée:

Peel, deseed, and cut pumpkin into 1½-inch chunks.

Steam over boiling water for 12–15 minutes or until fork-tender.

Let cool, then blend to a smooth purée.

Tip: Avoid over-steaming to prevent excess moisture. If needed, strain or lightly sauté the purée before use.

▪︎ Make Wet Mix:

In a large mixing bowl, whisk together jaggery and olive oil.

Add pumpkin purée, vanilla extract, and lemon juice. Mix until smooth.

▪︎ Mix Dry Ingredients:

In another bowl, combine oats flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

▪︎ Combine:

Gradually fold dry mix into wet mix.

Adjust milk as needed to get a thick, spoonable batter.

Gently fold in chopped walnuts, pumpkin, and sunflower seeds (lightly dusted with oats flour).

▪︎ Bake:

Pour batter into the prepared pan. Tap to release air bubbles.

Sprinkle pumpkin seeds on top.

Bake for 40–45 minutes or until a toothpick inserted comes out clean.

▪︎Cool & Serve:

Cool in the pan for 10 minutes, then transfer to a rack.

Slice and serve once completely cooled.

It turned out super tasty and incredibly moist—every bite was pure joy! 🎃💛

💡 Tips

Pumpkin Purée: Steaming is better than boiling — it retains nutrients and keeps the purée thick.

Spices: Add ginger or clove powder for festive flavor.

Sweetness: Adjust jaggery based on the sweetness of pumpkin.

Storage: Keeps in the fridge for 3–4 days; freeze slices for later.