I love pumpkin! The other day I roasted pumpkin seeds with safflower and sea salt then added them to my breakfast blueberry quinoa porridge!
This muffin recipe is school lunch-friendly too:
1 1/4 cup pumpkin purée
1/4 cup applesauce
1 cup brown sugar
2 tsp vanilla
2 eggs
1/4 tsp apple cider vinegar
1 cup sorghum
1/2 cup tapioca starch
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
1 1/2 tsp cinnamon
1/4 tsp nutmeg ( or extra cinnamon)
(Optional: Sprinkle of maple syrup sugar)
Preheat oven to 375 degrees.
Lightly grease 12 regular muffin cup-sized pan with safflower oil or use Eco muffin cup papers.
I use all organic ingredients.
In a large bowl combine the first 6 ingredients.
In another medium bowl whisk together remaining dry ingredients.
Stir into pumpkin mixture.
Spoon into prepared muffin cups to 3/4 full.
I like to sprinkle some maple syrup sugar on muffin tops. My little guy calls it icing!!).
Bake for 18-22 minutes.
Great to double and freeze the second batch too.
I found this recipe in the Winnipeg Free Press but made adjustments to be a pumpkin muffin.
Let me know if you like it!!
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