Its that time of year again!! Big orange pumpkins everywhere. So I thought it would be perfect to bring out my Pumpkin Spice Muffin recipe. 2 years have passed since I first prepared the recipe and they are long over due. Pumpkins, cinnamon and changing colours..how I love fall!
My long time neighbour and good friend, Gabe McCrae came over this week and we decided to give them a go. We made some changes to the original recipe with lots of healthy additions. These muffins are seriously good and good for you!
Festive Pumpkin Spice Muffins:
1 cup organic quick oats
½ cup wheat bran
1/2 cup ground flax seed
1 cup canned pumpkin
1 grated carrot (large)
3/4 cup unsweetened applesauce
3 large egg whites + one yolk
1 tbsp safflower oil
1 tsp baking powder
½ tsp baking soda
1.5 tsp cinnamon
1 tsp nutmeg
½ cup quinoa flour (if you don’t have just use whole-wheat flour)
¼ cup whole-wheat flour
1/2 cup Raw organic agave
¼ cup Greek yogurt
Preparation:
1-Preheat oven to 375 C. Spray muffin pan with cooking spray or cupcake liners.
2-Mix pumpkin, oatmeal, applesauce, milk, eggs and oil until blended.
3-Mix dry ingredients separately then fold into when ingredients.
4-Bake for 20-25 minutes or until a knife or toothpick comes out clean.
