
Happy Halloween!
I love to use my sweet pie pumkins from the garden for these delicous muffins! Did you know that pumpkin is highly nutritious and particularly rich in vitamin A?
Ingredients:
2 cups almond meal
1 1/2 cups old-fashioned organic rolled oats
1 Tablespoon pumkin pie spice ( I like to use ginger, cinnamon, nutmeg, and clove)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup walnuts, raisins, or chocolate chips (optional)
3 farm fresh, pasture raised eggs
1 1/2 cups pumpkin puree (unsweetened)
6 Tablespoons butter from pastured animals, melted
1/2 cup organic maple syrup
1. Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal, oats, pumpkin pie spice, baking soda, salt, and walnuts, raisins, or chocolate chips (if using).
3. In a separate bowl, whisk together the eggs, pumpkin puree, melted butter, and syrup. Add to the dry ingredients, mixing until just combined.
4. Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 30-35 minutes.
5. Store leftover muffins ( as if there will be any) in an airtight container in the fridge or freezer. If you like them warm, reheat in toaster oven.
Gluten -Free: Use certified gluten-free oats.
*use up leftover pumpkin puree by tossing it into a smoothie or try making my
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