Pumpkin Series: Maple Pumpkin Muffins (or Cupcakes!)

We believe in the power of eating a real-food diet, which includes avoiding refined sugar. So people often ask us if we eat dessert. The answer is YES! Maple syrup is our go-to sweetener for all things baked. Unlike refined cane sugar (arguably the most popular “healthy” sweetener used today) which is processed in order to become crystallized, maple syrup comes directly from tree sap. While it’s still high in sugar and should be eaten in moderation, maple syrup contains numerous antioxidants, vitamins and minerals; helps fight inflammation; and has been known to improve digestion and skin health (hello, homemade face mask ingredient!).

These pumpkin muffins make the perfect fall recipe (although I’ve been known to make them well into the Spring thanks to organic canned pumpkin!). Not only is the taste perfection, they freeze really well and baking (or reheating!) them will fill up your home with the most delicious smell. So take that homemade pumpkin puree if you have it and whip up a few batches of these easy, healthy, yummy muffins to last through the winter season!

 

INGREDIENTS

  • 4 organic eggs
  • 2 cups homemade pumpkin puree OR canned organic pumpkin
  • 3/4 cup organic butter or ghee (can use olive oil)
  • 1 cup maple syrup
  • 2/3 teaspoon salt
  • 3 cups whole wheat spelt flour
  • 2 teaspoons aluminum-free baking powder
  • 2 teaspoons baking soda
  • 1 T cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • Optional: 1 cup raisins and 1 cup walnuts

Makes about 24 muffins

INSTRUCTIONS

  1. Preheat oven to 300 degrees
  2. Beat maple syrup and oil together in a large bowl, then add egg and beat thoroughly.
  3. Add pumpkin and salt to bowl.
  4. Sift all the dry ingredients together and add to wet ingredients.
  5. Optional: Mix in 1 cup each of raisins and walnuts
  6. Bake at 300 degrees for 25 minutes
  7. Or make a cake! This recipe makes 1 8-inch round  cake. Simply bake for 45-60 minutes instead of 25.

 

PUMPKIN CUPCAKES

Yet another option…add healthy icing! To make this recipe more of a dessert, blend 16 ounces organic cream cheese, 9 tablespoons maple syrup and 1 teaspoon vanilla until smooth and dollop on each muffin. Don’t be fooled by the ease and simplicity of this recipe…it will likely become your new favorite icing! 🙂

 

 

 

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