This week I decided to bake up a batch of Pumpkin Spice Muffins. With Halloween behind us, I thought it would be a good way to use up some of the pumpkins I still had lying around the house.
With this batch, I made my own pumpkin puree by roasting a pumpkin in the oven for close to an hour, then pureeing the pulp once cooled. Other times however, I use canned unsweetened pumpkin puree which tastes just as good. Make sure you purchase unsweetened pumpkin puree and not pumpkin pie filling – I’ve made that mistake before. I also made a few adjustments to the original recipe to make a more nutritionally sound muffin. Anyway, these muffins are easy to make and a hit with most children that have sampled them.
To begin, I decided to simply switch all-purpose flour for a blend of whole grain Kamut and oat flour. Since these flours tend to be denser, I reduced the amount of flour needed to 1 1/2 cups. I also used coconut sugar, a favourite of mine in baking. Coconut sugar is not refined, has a lower glycemic index and comes packed with vitamins and minerals. And did I tell you how easy it is to use? Simply substitute white or brown sugar for coconut sugar at a 1:1 ratio. So the next time you feel like a sweet, easy to bake treat, try these Pumpkin Spice Muffins. You can even have your little ones bake up a batch with you!
1 1/2 cups of Kamut and/or oat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/2 cup coconut oil, melted
1 tsp vanilla
1 cup coconut sugar
1 cup unsweetened pumpkin puree
1/2 cup chocolate chips
Preheat oven to 350F.
If roasting your own pumpkin, simple cut your pumpkin in half and roast face down on a parchment lined baking sheet at 375F, for about 45 minutes -1 hour. Once cooled, scoop out pulp and puree.
In a medium bowl, mix flour, baking soda, salt and spices.
In a large bowl, whisk together coconut oil, eggs and vanilla. Stir in sugar and pumpkin puree until blended. Add the flour mixture to the wet ingredients and stir until combined. Add chocolate chips if using and blend until all the ingredients are combined.
Spoon batter into lightly greased muffin pan and bake for about 18-20 minutes or until a cake tester inserted into the middle of the muffin comes out clean. Allow to cool before eating.
I substituted all-purpose flour with a blend of whole grain Kamut and oat flour. You can also make these muffins gluten free by using your favourite gluten-free flour mix. If you are using all-purpose flour or a gluten free mix, please add an extra 1/4 cup of flour to the dry ingredients, as the original recipe called for 1 3/4 cups of flour.
Do not have any pumpkin puree? No problem, simply substitute pumpkin puree with 1 cup of pureed sweet potatoes for a sweet and satisfying Sweet Potato Muffin!
Linda @ The Wholesome Kitchen