I walked into the kitchen early Sunday morning and the sunlight was barely coming up over the horizon. As I heated the water for tea, the suns rays popped over the mountains in the distance and suddenly my kitchen was a wash in warm orange light. Instantly I thought, this is the morning for pumpkin muffins!
The light spilling through the window was too beautiful not to be captured. And so I made power pumpkin muffins for this Pumpkin Tuesday. Why “power”? Well these muffins are super tasty and really good for you! I’ve used almond milk, hemp seeds, whole wheat flour and almond meal as well as the pumpkin. These are stuffed full of protein and vitamins! And with a whole cup of fresh pumpkin puree from last week waiting to be used how could I not make them?!
- 1 3/4 cup of whole wheat flour (or spelt)
- 2 teaspoons of non-aluminum baking powder
- 1/2 cup of sucnat (1/4 of honey)
- 2 tablespoons of hemp seeds
- 1/4 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1 teaspoon of ginger
- 1/2 tablespoon of cinnamon
- 1 cup of pumpkin puree
- 1/4 cup of almond meal (this is optional I used it as a way to use up the meal from making almond milk)
- 1 egg
- 3/4 cup of almond milk (cow would be fine too)
- 2 tablespoons of coconut oil in liquid form
- 1 teaspoon vanilla extract
Start by mixing together all of the dry ingredients: flour, sugar, baking powder, salt, spices.
In a separate bowl mix together the wet ingredients: pumpkin, almond meal, egg, almond milk, and vanilla extract. If all of the ingredients are at room temperature you can add in the coconut oil with the liquid ingredients. However if you are like me and just take everything from the fridge, then you will want to add the oil to the dry ingredients first, stir, then add the rest of the wet. This helps it not to solidify otherwise you will have clumps of oil in your muffins.
Preheat the oven to 400 degrees. Grease the muffin tin. When the oven is ready you can add the wet ingredients to the dry and stir quickly and with as few strokes as possible. This will give you perfectly risen muffins. Over mix and they will peak like Mt. Everest. You can see in the picture abovethat my muffins batter is lumpy, that a good thing! Scoop the batter into the tins filling them 2/3 full, this will allow for perfect rising. Bake for 18 minutes until a tooth pick inserted in the middle of one muffin comes out clean. Let rest 5 minutes before removing from the tin.
Serve with homemade jam or just eat them as is.
These muffins are super moist, only slightly sweet and so edible that by the time I took the picture at the beginning of the post that was all the muffins that were left! Thanks for joining me for the third Pumpkin Tuesday. Feel free to help a girl out and pin this recipe or tweet it or stumble, whatever!