Pow-Pow Pumpkin Muffins

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Written By

Lauryn

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Expert Reviewed By

Dr. Lauryn Lax, OTD, MS

Dr. Lauryn, OTD, MS is a doctor of occupational therapy, clinical nutritionists and functional medicine expert with 25 years of clinical and personal experience in healing from complex chronic health issues and helping others do the same.

Images 30 1 | Pow-Pow Pumpkin Muffins

 

 

Fall Is Here!

 

As of today (September 23rd)…It’s officially Fall!

 

Despite the 90-degree temperatures here in Austin, Texas, there is still a slight ‘chill’ in the air now in the mornings, along with football season (of course), a few more leaves falling from the trees, and (drumroll)…pumpkin!

 

Pumpkin

 

Pumpkin is making its way back to grocery stores and kitchen ovens, and I couldn’t help but share a delicious recipe I am making this week: Pumpkin Muffins!

 

These are great with breakfast or with a snack.

 

And not only are they mmm…mmm…good…but they are also good for you!

 

Did you know that one cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light?

 

In addition, pumpkin has a healthy dose of Vitamin C (ie. cold and immune-system protection), as well as more potassium than a banana for restoring and balancing your body’s electrolytes (564 mg to a banana’s 422 mg), and lastly, pumpkin contains beta carotenoids—known for protecting against cancer and wrinkly skin.

 

It’s a win-win muffin situation!

 

Now for the good stuff:

 

Glutenfreepumpkinmuffins

 

Ingredients

  • 1/3 cup pumpkin puree (canned or fresh)
    •       1/4 cup coconut flour
  • 1/3 cup raw honey
  • ¼ cup coconut oil, melted
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ chopped pecans, dried cranberries and/or Enjoy Life Chocolate Chips (optional)
  • pinch of salt

 

  • Instructions
  • Preheat oven to 350 degrees.
  • Mix together wet ingredients in a bowl: pumpkin puree, honey, coconut oil, eggs, and vanilla extract.
  • In another bowl, mix coconut flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt.
  • Pour dry mixture into wet mixture and combine well.
  • Fold in pecans, cranberries and/or chocolate chips.
  • Spoon batter into 8 muffin tins sprayed or greased with coconut oil
  • Bake for 25-30 minutes, until toothpick or fork inserted comes out clean
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