Maple Pumpkin Spiced Muffins

Maple Pumpkin Spiced Muffins

The next two months represent my favorite time of the year.  The air is cool and crisp, and my kitchen continually smells of cinnamon and nutmeg.  I have spent the past week buying fresh pie pumpkins from the farmer’s market and transforming them into these delightful muffins.  When my youngest is not eating a muffin, he has his entire face covered with the leftover roasted pumpkin.  In this instance, I don’t mind the mess because pumpkin is extremely good for you.  Pumpkins have an orange hue and the color is important because it supplies high levels of beta carotene which is converted into Vitamin A and supports a healthy immune system.  High levels of iron and Vitamin C are other reasons to keep pumpkin as a part of your clean eating regimen.  Although I enjoy going to purchase fresh pumpkins when they are in season, I do use a good quality canned pumpkin during off months to ensure I still have this highly beneficial food in our diet.  These muffins are easy and if you don’t have a fresh pumpkin, no worries, just use canned and enjoy the moment.

Roasted Pumpkin

Preheat oven to 350.  Gently remove the stem of the pumpkin.  Cut the pumpkin in half and scoop out the seeds.  Place each half skin-side up in a shallow baking dish.  Cover the bottom of dish with water.  Bake until a fork is easily inserted into the pumpkin.  This time will vary depending on the size of your pumpkin.


Maple Pumpkin Spiced Muffins

2 cups sprouted spelt flour

1/4 cup flaxseed – ground

1 tsp aluminum-free baking powder

1 tsp baking soda

1 tsp sea salt – fine ground

1 tsp nutmeg – ground

2 tsp cinnamon

1 tsp ginger – ground

1 tsp allspice

1 tsp vanilla

1/3 cup maple syrup

1/2 cup coconut oil

1 heaping cup roasted pumpkin

Preheat oven to 350.  Line a 12-cup muffin tin with liners.  In a large bowl add ingredients in the order above and fold in roasted pumpkin.  Ensure mixture is well incorporated, but do not over mix.  With an ice cream scoop or large spoon, scoop mixture into lined muffin tin.  Bake for 22 minutes.  Let the muffins cool in tin for 5 minutes and then transfer them to a cooling rack and let them cool completely.  For leftover pumpkin, either save in the fridge and make more muffins, or combine it with a pat of butter, dash of cinnamon, and drizzle of honey and eat it as a side dish.