Oh my, Fall is here. It’s hard to imagine isn’t it? One of things I love about Fall is the beginning of the pumpkin harvest. Pumpkins are so versatile in the kitchen, going way beyond the classic pumpkin pie.
For a quick, healthy treat, try out these delicious muffins that are great for taking to work for a snack or adding into your child’s lunch bag. Double the recipe and freeze some for later. Pumpkin, it’s all good.
Ingredients
1 1/2 cups Brown Rice Flour
1 tsp Cinnamon
1/2 tsp Nutmeg
2 tsp Baking Powder
2 Tbsp Flaxseed Meal
2 eggs
1/2 cup coconut oil
1 cup Pureed Pumpkin
1/4 cup Coconut Milk
1 tsp Pumpkin Pie Spice
1/2 cup Coconut Palm Sugar
Directions
Adjust to middle rack and preheat oven to 350F. Mix together dry ingredients in medium bowl. In a separate medium bowl, whisk together wet ingredients. Pour dry into wet and mix until just combined.
Place paper baking cups into a 12 muffin tin. Put 2 heaping spoonfuls of batter evenly into each cup. Bake for 30-35 minutes, or until toothpick comes out clean. Rotate halfway through baking. Let cool in pan for 10 minutes then transfer to wire rack and cool completely.
Do you have a recipe for healthy pumpkin pie yet?