About the Recipe
The autumn weather is upon us, which means it is 'PSM' (Pumpkin Spice Muffin) season! Not only have I tested these muffins and they are delicious.. but they are (as always) nutritious! While many of us know carrots for there massive Vitamin A content - did you know that 1 c of pumpkin contains ~700mcg of Vitamin A (compared to ~200mcg of Vitamin A in a medium-sized carrot). Vitamin A produces 'retinal' which is excellent for our 'retinas' (the back of our eyes) and night vision! It also contains Vitamin C, and large amounts of Potassium (>500mg), which is an excellent source of electrolytes. Finally, pumpkins are a great source of 'insoluble' fibre (the kind that helps keep our bowel movements regular), while containing low-to almost no fat. These overall health benefits, make this muffin an excellent, warm fall snack choice! Enjoy.
Ingredients
*Small caveat to this recipe - To create more nutritious, moist muffins, I buy and prepare my own pumpkin. This takes a bit more time, but the flavour and nutrient value is worth it. (To prepare your own pumpkin to use in recipes like the one below - cut a small/medium-sized pumpkin in half, put the seeded sides faced down on a cookie sheet and bake at 350 degrees for 30-40 minutes, until edges carmalize. When finished baking, the skin often lifts right off the pumpkin). --Alternatively, if you are short on time, you can use canned pumpkin.
Dry Ingredients:
1 c oats (blended down to flour)
1 c almond flour
1 tsp baking powder
1/4 tsp baking soda
1 tbsp coconut sugar
1 tsp cinnamon
1 tsp ginger powder
4 gratings (or to liking) of fresh nutmeg
Wet Ingredients:
1 c of pumpkin (I prefer from a real pumpkin!)
1/4 c coconut oil (melted)
1/4 c whole (homogenized) milk
2 eggs
1 tsp vanilla
1/4 c Canadian maple syrup
Preparation
If baking your own pumpkin (and not using canned pumpkin) - Cut the pumpkin into 2 halves, placed the seeded sides face down on a cookie sheet, and bake for 30-45 minutes at 350 degrees (or until edges carmalize). When finished baking, pumpkin skins should lift right off.
If using canned pumpkin - Start by pre-heating the oven to 350 degrees.
Prep a 12-cup muffin tray. Grease the cups, if not using a silicon tray.
Then, in a large bowl, mix all of your dry ingredients.
In another large bowl, mix all of your wet ingredients.
Slowly mix the dry ingredients into the wet ingredient bowl, avoiding turning the batter too many times.
When mixed, pour the batter into the muffin tray cups.
Garnish by sprinkling whole oats on top of the batter.
Bake for 35-45 minutes (or until cooked in the centre.. this can vary depending on your oven. And remember** almond flour takes longer to bake with than regular flour).
When finished baking - spread with butter! Delicious!