Pumpkin Muffins

I woke up craving pumpkin muffins this morning, so I decided they would be this week's recipe. I usually prefer to make the recipe for the blog earlier in the week, but this week hasn't been conducive to that. So here we are. I couldn't find the previous pumpkin muffin recipe I wrote, so I rewrote it this morning and made them. I know this isn't my original recipe, but I'm happier with this one than my previous one.
Pumpkin Muffins

2 tablespoons ground flax seeds

2 tablespoons hot water
1 can pumpkin puree*
½ cup maple syrup**
2 cups spelt flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1/8 teaspoon ground cloves
½ cup pecans broken into pieces, optional

Preheat oven to 375 degrees.

Stir together flax seeds and hot water in a small bowl. Set aside to thicken.

Combine spelt flour, baking powder, and the spices in a medium bowl.

Mix together pumpkin, flax seed mixture, maple syrup, and molasses in a large bowl.

Add dry ingredients to wet ingredients. Gently mix together until dry ingredients are incorporated being careful to not over mix.***

Fold in pecans, if using.

Line muffin pan with unbleached, compostable liners. Fill muffin cups approximated two-thirds full. Bake 22-24 minutes.

Remove from oven. Let cool in pan for 5 minutes. Move to a cooling rack and further cool for 5-10 minutes.


* I use canned pumpkin in this recipe because I generally make these last minute and don't want to take the time to cook pumpkin down to the right texture to use. I'm sure you could if you so desired.

**I use maple syrup in this recipe because the maple flavor complements the pumpkin; however, you could also choose to use date sugar or molasses.

*** Batter will be very wet.

Note: I use organic ingredients whenever possible.

Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky bu...
Read more

Blackberries & Biscuits

Image
As I thought about making Spelt Biscuits to share on the blog, I kept remembering my Daddy making Blackberries & Biscuits for breakfast on winter weekend mornings. He used the blackberries we'd picked and frozen during the summer. He sometimes made his own biscuits and sometimes used canned. Those blackberries tasted better than the store-bought ones I used this time. Maybe it had something to do with knowing we'd picked them ourselves. Maybe it had something to do the soil they grew in on our farm. Or maybe it's just nostalgia telling me they tasted better. Regardless, I decided to make this a two-recipe week and share both the biscuit recipe and this very simple recipe for Blackberries & Biscuits in honor of my Daddy. Blackberries & Biscuits 1 pint - 1 quart frozen blackberries 1 batch biscuits Place blackberries in a small pan . Heat over medium-low heat until soft and steaming.* Serve with biscuits.** * I think Daddy added some sugar to his when he cooked...
Read more