Pumpkin spiced muffins
A great recipe for the winter days, for big kids or small. I love these as a snack or breakfast and they are a great treat in the children’s lunchbox
• 1 ⅔ cups whole grain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp pumpkin spice (see previous recipe)
• ½ tsp sea salt
• 1 cup pumpkin puree (see previous recipe)
• ¾ cup coconut sugar
• 2 Tbsp maple syrup
• ½ tsp vanilla
• 1 Tbsp coconut oil(melted)
• ¼ cup stewed apple
• 1 flax egg (1 tsp ground flaxseed mixed in 2 tsp warm water)
• ½ cup mix-ins: chocolate chips, chopped pecans or dried fruit
• Preheat oven to 180C.
• Prepare a muffin tray, spray with cooking spray or line it with silicone liners.
• Make your flax egg by whisking together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until it forms a gel-like consistency
• In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
• Mix the wet ingredients and sugar together in a bowl (pumpkin, coconut sugar, maple syrup, vanilla, oil, stewed apple and flax egg).
• Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in any mix-ins if using.
• Pour the batter into the muffin pan by the spoonful filling each cavity about ¾ full. The batter should be enough to make 10 muffins.
• Place on the center rack of your oven.
• Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
• Allow muffins to cool before removing from pan and serving.
• You can store the muffins in a container at room temperature for 2-3 days, in the fridge for up to one week or in the freezer for up to 3 months.
All recipes on www.itsanaturalchoice.com Blog
Carina Kennedy was formerly a Nurse, now a Nutritional Therapist and Herbalist living in the west of Ireland. Her passion is food, health and teaching clients to gain control of their life with simple techniques.