Finally, I’m taking the time to add the pumpkin muffin recipe! Sorry about the wait. Babies take lots of time and energy to grow and don’t leave much for staying up late blogging. 😉 By the way, did you know pumpkin is a great source of folate? No wonder I’ve been craving pumpkin muffins and making these every week! My baby is going to have some great brain health. =) I got the original pumpkin muffin recipe base from Smitten Kitchen, but I’ve changed it quite a bit to fit our taste buds and health goals. These are dairy free, and can be easily made egg free and even gluten free with some simple substitutions. If you substitute chia or flax for the eggs you will end up with a denser muffin, and the flour you choose can also affect the density, so do take that into consideration if you are picky about the density of your muffins. The spelt and oat flours with the eggs make a nice moist but still somewhat fluffy muffin. These turn out very moist and should be stored in the fridge if they last more than two days at your house. =)
Without further ado,
Healthy Delicious Pumpkin Muffins (makes 24 muffins)
- 3 cups flour (I use 1 1/2 cups each of spelt and oat, but you can use almost any flour, these are very forgiving. Just remember to use only a quarter of the flour amount when using coconut flour.)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/3 cup chocolate chips (optional)
- 3 cups pumpkin puree (I’ve been using pumpkin puree from our own pumpkins!)
- 2/3 cup oil (olive or coconut are great)
- 4 eggs (or substitute 4 Tablespoons either ground chia seed or ground flax seed mixed with 1 cup warm water)
- 1 1/4 cups brown sugar
- 2 teaspoons vanilla
- cinnamon sugar to sprinkle on tops
- Preheat oven to 300*.
- Mix dry ingredients in one bowl (or get your sweet little ones to help you mix=).
- Mix wet ingredients in a separate bowl.
- Gently mix wet and dry ingredients together just until blended.
- Scoop batter into greased or papered muffin tins.
- Sprinkle with cinnamon sugar.
- Bake about 30 minutes.