one of my favorite pet names for chris is 'pumpkin muffin.' :) even though zucchini nut muffins are probably his favorite variety, he and elijah are both muffin monsters and will devour a dozen of any kind in no time! (elijah begs for 'muff-muff!' haha!) i try and keep a steady supply of muffins in our freezer and fridge so that chris can grab one on the go before his 5am bike ride to the bearded brothers kitchen. we also eat muffins as a snack or as an addition to a breakfast smoothie, so i try and keep them as nutritious as possible and less like a dessert.
if you want them more dessert-like, add more sugar or sprinkle some on top with some cinnamon before baking for a crystallized topping. who says pumpkin inspired food is just for fall?? we eat these year round! yum!
1 1/4cups whole spelt flour
1/4 cup flax meal
1 teaspoon baking powder
1 can pumpkin puree
1/3 cup coconut oil
2 large eggs (i used 1 egg + 1 egg replacer bc i was low on eggs)
1 teaspoon pumpkin-pie spice
2 teaspoon cinnamon
pinch nutmeg
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts (hazelnuts or pecans are great)
if you want them more dessert-like, add more sugar or sprinkle some on top with some cinnamon before baking for a crystallized topping. who says pumpkin inspired food is just for fall?? we eat these year round! yum!
1 1/4cups whole spelt flour
1/4 cup flax meal
1 teaspoon baking powder
1 can pumpkin puree
1/3 cup coconut oil
2 large eggs (i used 1 egg + 1 egg replacer bc i was low on eggs)
1 teaspoon pumpkin-pie spice
2 teaspoon cinnamon
pinch nutmeg
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts (hazelnuts or pecans are great)
preheat oven to 350. grease muffin pans or put down liners.
mix the wet ingredients in one bowl, and the dry in another. then mix together.lastly, fold in nuts.
spoon into cups and bake for about 25 min, depending on your oven.
Looks delish! Will have to figure out how to make gluten free..... Will post findings when I do!
ReplyDelete