Dessert / Healthy Snacking

Pumpkin Muffins

Having my mom in FL last week was a treat.  We did some shopping, explored surrounding neighborhoods, went on a boat tour, drank red wine, and, of course, we cooked.  My mom is a chef… like, a real chef.  She went to culinary school while I was in high school, but has ALWAYS had a love for cooking.  Although I didn’t realize how lucky I was at the time, pretty much all of our meals were cooked from scratch growing up, and there were always tons of veggies.  So I guess this stuff has been engrained in me long before all those Andrew Weil books…

She is always teaching me new tricks in the kitchen, like why you should put chopped garlic in a cold pan with olive oil before heating it, or how to make a quick and delicious soup out of leftover roasted vegetables.  She’s pretty much a genius in the kitchen, and thank god (for me) being a genius in the kitchen doesn’t always mean complicated and lengthy recipes – after all, I am a short and simple kinda gal.

Last week, one of our cooking adventures involved pumpkin muffins, and they turned out to be delicious!  We found a standard recipe and tweaked it a little bit to cut out the overly-processed ingredients.  This is what we got..

pumpkin muffins verticleYou will need:

2 cups whole wheat pastry flour

1/2 teaspoon sea salt

1 teaspoon cinnamon

3 teaspoons baking powder

1 cup pumpkin puree

3 tablespoons coconut oil

1 farm fresh egg

1/3 cup maple syrup

1/2 cup cashew milk (or nut milk of your choice)

A couple teaspoons of coconut palm sugar for sprinkling

Optional ingredients: dark chocolate chips, walnuts, chopped banana pieces, pecans, goji berries, or any other kind of flavor you enjoy with pumpkin.

Pre-heat your oven to 350 degrees.

Measure all dry ingredients into one bowl and whisk together (this includes the flour, salt, cinnamon and baking powder).

Measure all wet ingredients into a different bowl and whisk together (this includes the pumpkin puree, coconut oil, egg, syrup and milk).

Grease your muffin tin with coconut oil to prevent the batter from sticking. *great mom tip: grease the entire top of the muffin tray, not just the holes, so you can easily remove any overflow and batter spillage.

Combine the wet and the dry ingredients (as well as any additional toppings) by gently mixing the dry ingredients into the wet just until mixed (avoid over-mixing and stirring).  Think of this process as folding the batter a few times instead of frantically whisking away.

Fill each muffin hole with the batter and top with a sprinkle of coconut palm sugar.

Bake your muffins at 350 degrees for 20 minutes.

Enjoy!  And believe me, you will…

with love and pumpkin everything,


5 thoughts on “Pumpkin Muffins

  1. Pingback: Make Your Own Nut Milk | Edible Sunshine

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