whole foods and beyond....nourishing the body, spirit and soul

Wednesday, September 9, 2015

pumpkin spice muffins

september is upon us.

you know the drill….



i love pumpkin spice everything just as much as the girl wearing ugg boots in line at starbucks….but i hate the way it leaves my stomach feeling! considering there's actually zero amount of real pumpkin in a pumpkin spice (insert-every-product-ever-created-hiding-under-the-label-"pumpkin-spice"), its no wonder it leaves me feeling *robbed of nutrients* after indulging.  so when i come down from the excitement of "sweater weather", and have ordered the obligatory pumpkin spice latte, followed by the classic pumpkin spice stomach ache, complete with sugary jitters… i return back race back to my roots.




and these grain free pumpkin spice muffins greet me with open arms.

i created this recipe, not only to get my pumpkin spice fix, but also to use up some roasted sweet potato i had in the fridge. using a real roasted vegetable like pumpkin, sweet potato, or even winter squash, will add nutrients as well as depth of flavor. but if canned pumpkin floats your boat, search for an organic brand to avoid unnecessary chemicals. bonus points if you can purchase a can that uses bpa free lining! (bpa, a toxic chemical in plastics, is found in the lining inside the can, where it then leaches into the food. no thank you!) 

refined white sugar behaves more like a drug in the body, than a food! choose whole, nutrient dense sweeteners like honey or pure maple syrup when baking.

grain free pumpkin spice muffins
1 c roasted sweet potato (or 1 c canned pumpkin puree)
5 eggs plus 1 yolk
6 tbs butter, cubed
2/3 c honey
1/2 c coconut flour
2 tbs pure vanilla extract
1 1/2 tbs cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp nutmeg



*pour all ingredients in your blender. layer the wet ingredients on bottom and dry ingredients on top.
*blend on high until all ingredients are fully incorporated and batter looks smooth.
*pour into lined muffin tin. bake at 350* for 25 to 28 minutes.
*store in the fridge for best texture. 







ill be welcoming fall 2015 with lots of batches of these delicious pumpkin spice muffins!

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