“Pumpkin Muffins” by Be Free Bakers


We couldn’t let yet another October come rushing in without at least one pumpkin recipe, now could we?

Well, as a dear friend of mine would attest, yes, yes, we could indeed avoid all those infernal pumpkin recipes that tend to pop up like toaster pastries on steroids this time of year.

But what fun would that be for the people who only eat pumpkin once a year for a month?  No, not fun at all!  For that soul, though, I feel sorry, because pumpkin is allowed to come and go as the mood pleases in our home.  It’s such a powerhouse of nutrition, why not incorporate it into pancakes, muffins, smoothies and soups year round?

Let me warn you, though:  this is not the typical pumpkin muffin you might have had in the past.  It’s not that sweet, contains lots of healthier ingredients, is lower in sugar, and can be enjoyed simply as it is, without any extra sweet toppings, chocolate chips or, heaven help us, frosting.  That being said, if the mood strikes, go for it!  I won’t tell anyone.

This is a muffin you can feel comfortable eating guilt-less.  Watch out though: they’re tasty!  You might be tempted to have more than one!

“Pumpkin Muffins” by Be Free Bakers

Preheat oven to 350°

Whisk or sift the following dry ingredients in a separate bowl:

1 cup BFB / Jen’s Blend
½ cup organic coconut palm sugar
½ teaspoon sea salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon ground cinnamon

Set aside:  2 tablespoons organic evaporated cane juice or fine/castor sugar, for dusting muffins prior to baking

Add the following wet ingredients to your stand mixer, or, if you don’t have one, make sure you incorporate all ingredients very well together before adding dry mix, above.

1/3 cup coconut oil
1 cup pumpkin – canned is fine
¼ teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup almond milk, preferably carrageenan-free

Slowly add dry mixture to wet ingredients in stand mixer, incorporating gradually.

Put cupcake liners into muffin pan and fill ¾ full of batter.

Top each muffin with a light layer of sugar to dust/coat top.  This will provide that lovely crunch on top of muffins that we all love!

Bake for 18-20 minutes, turning once.
Makes 12 muffins

If any are left over, store in a tightly sealed container and enjoy within two days.

About befreebakers

Be Free Bakers was started out of love - for family and friends who have food intolerances or allergies. What began as a simple act of baking has turned into a massive attempt to change the way we look at healthy foods - what goes into them, where the ingredients come from, the way food is grown and packaged and how they are prepared with love in the kitchen. We have enjoyed this process tremendously and can't wait to share our journey and love for eating well and loving it!
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