My husband says that fall is lovely for a week or so but then it’s a slow and sometimes sad prelude to winter. He is singing a different tune today as he tasted my beautifully orange PUMPKIN MUFFINS and knows there are more pumpkin creations on the way.
Why do I love pumpkin? Well, I tell you all about it in my previous pumpkin blog here. (Basics: they are high in beta carotene, antioxidants and can be used in a variety of ways like the ever-popular pumpkin pie smoothie!)
These simple pumpkin muffins are gluten free, filled with healthy fat, protein and contain no cane sugar. You can make them with eggs, or if you prefer to avoid them, use flax seeds (muffins are just not as fluffy).
Our boys ate pumpkin muffins this morning topped with organic pasture butter. They thought they were starting their day with dessert. Truth is they were really getting a nutrient-rich breakfast (including a veggie!). win win.
1 3/4 cups almond flour
1 cup canned pumpkin
3 eggs, whipped OR 3 tablespoons ground flax meal mixed well in 4 tablespoons of water
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (or combo of ground ginger, clove, nutmeg and cinnamon)
1/8 teaspoon sea salt
1/3 cup coconut or palm sugar
3 tablespoons honey
1 tablespoon coconut oil, melted. Plus more for coating pan.
Preheat oven to 350 degrees.
coat muffin tins with coconut oil.
Mix ingredients well and pour into muffin tin.
Bake for 25-30 minutes on the middle rack. Flax muffins take about five minutes longer than egg based muffins.
yields around 10 muffins
Happy fall to you from our pumpkins to yours!
Erika Siegel ND and the Nourish Me team
All photos created by the ever-talented Charlotte Marie Wood.com.