Cooking, Health and Beauty

Moist and delicious pumpkin muffins

Wherever we look there are pumpkins everywhere! Small, big or gnarled ( BTW those are my favourite for fall table decorations! ) no matter what the type, pumpkins are the queen of the fall season. Besides their versatility pumpkins are actually very good for you. They are a great source of vitamin A which is necessary for keeping our eyes healthy. They are loaded with beta carotene – a very powerful antioxidant which could help to reduce the risk of cancer. There are many more benefits so it is worthwhile to stock up on pumpkins this season ;) The recipe I’m sharing today is very easy and super fast. Great serving size muffins to enjoy at any time of the day. Fantastic for the lunchbox too!

You will need:

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DRY INGREDIENTS:

2 cups flour ( 1 cup spelt, 1 cup whole wheat )

1 cup unrefined cane sugar

2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp ground allspice

1/4 cup pumpkin seeds for sprinkling

WET INGREDIENTS:

2 cups pumpkin puree

1/2 cup coconut oil

3 eggs

1 tsp pure vanilla extract

This is how you do it:

Preheat oven to 375F / 190C. In a large bowl combine all dry ingredients ( excluding pumpkin seeds). In another bowl combine all wet ingredients. Add wet ingredients to the dry ones and mix together. Do not over-mix.  Distribute the batter evenly to 12 muffin forms. Sprinkle with pumpkin seeds. Bake for 25 minutes. Let it cool and enjoy!

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