I’m so sorry I have skipped a few weeks lately. Things have been crazy around here. We are getting ready to move across the country, from the Boston area to the Seattle area. With two kids under the age of 3. I’m very excited, but, as I said, it’s been a bit crazy. Please forgive me if this are a bit slow in the next few weeks, but I hope to back up to speed for the holidays. I hope.
These delightful little nuggets of joy were a fun find from The Texanerian. I changed a few things but that was my inspiration. These are perfect for fall and a wonderful, fairly healthy, way to start Halloween. full of actual pumpkin and lots of meat free sources of protein these guys will fill you up. My older daughter ate them one after another until I had to cut her off! Also a hit with the neighborhood kids, and adults. Yummy!
1/2 cup (120 grams) canned pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
Preheat the oven to 350 °F. Line a mini muffin pan with 24 muffin liners or oil pan.
In a large bowl, mix together the coconut flour, almond flour, baking soda, cinnamon, cloves, nutmeg, and salt.
In a separate medium bowl, mix together the eggs, coconut oil, maple syrup, pumpkin, and vanilla.
Add the wet ingredients to the dry mxture and stir just until combined.
Pour the batter evenly into the muffin liners, filling each liner until almost completely full. You’ll likely have enough batter for another six. I scooped them into a big muffin pan so I could cook them at the same time and they were flat but perfectly yummy.
Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely.
These need to rest for at least an hour before serving, both because of taste and texture.
Store in an airtight container in the refrigerator. Best in the first 2 days.
I had a different post all ready to go, then it started to feel like fall. I love fall; the crispness in the air, the change of leaves, the cooler temperatures, drinking hot coffee, and being able to bake without feeling like I’m going to melt. In the last few weeks ads for pumpkin spiced lattes have appeared everywhere! I have never had one, but I do like pumpkin and spices in my food:)
These muffins are full of vegetables and whole grains, yet are still delicious! They are moist, singing with warm spices, and bring thoughts of sitting outside watching the leaves fall and drinking tea. For me fall is a time to snuggle in, and get ready for new beginnings. I have started most of my jobs in the fall, started school, and moved several times in the fall. I even married my amazing husband in the fall almost four years ago. I love thinking of that time, and remembering the excitement I felt as we prepared for the big day, and enjoying the peace after it was all over. The weather brings it all back for me and I love it! I hope you are finding peace within yourself as you prepare for the change of seasons. These muffins are the perfect snack to have while taking time to enjoy the present, or plan for the future.
Pumpkin Spice Muffins
1 cup oat flour
1 cup spelt or wheat flour
1 tsp ground cinnamon
1/4 tsp group cloves
1/4 tsp powdered ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup shredded summer squash (yellow), or apple, or carrot, or hard squash, or whatever you have on hand.
1 cup pumpkin puree (I used canned)
1/3 cup non-dairy milk
1/3 cup pure maple syrup
3 TBL mild tasting oil (sunflower, canola)
1 TBL apple cider vinegar
Preheat oven to 375 degrees F. and prepare a 12-cup muffin pan with paper liners or oil.
Whisk together the dry ingredients (flours, cinnamon, cloves, ginger, nutmeg, and salt).
Stir in the wet ingredients (squash, pumpkin, milk, syrup, oil, vinegar, until just combined.
Pour the batter evenly into the prepared muffin cups.
Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean.
Let them cool for about 5 minutes in the pan before removing them to a cooling rack.
Enjoy warm, cool, or freeze for a quick breakfast.