What you need to make Scrumptious Pumpkin Muffins
- Nonstick spray
- Eggs
- Canned 100% pure pumpkin
- Ghee/Butter
- Honey
- Vanilla extract
- Ground cinnamon
- Chickpea flour
- Baking powder
Good for you ingredients
Pumpkin (100% Pure Pumpkin - Not Pumpkin Pie Filling )
Pumpkin contains 7 grams of fiber per one-cup serving. Fiber is beneficial for removing cholesterol from the body, keeping blood sugars from spiking and helping regulate bowel habits. Pumpkin also offers vitamin C, vitamin E, iron, and folate…all of which strengthen your immune system, making them a perfect fall & winter muffin. Because they’re rich in vitamin A and carotenoids (that give it their orange color), pumpkin can also lower your risk for certain types of cancer, including prostate, throat, pancreatic stomach, breast and lung cancer.
Chickpea Flour
Chickpea flour, made from chickpeas or garbanzo beans is a great alternative for those who are gluten free or just wanting to cut back on their gluten intake. It is high in fiber, rich in polyphenols & antioxidants, nutrient dense and low in calories.
How to store leftovers
- To store: Store in an airtight container at room temperature. Eat within 2 days or refrigerate or freeze. I kept these muffins in the refrigerator for a week and they stayed moist.
- To freeze: Freeze in a well sealed container. I recommend eating within 1-2 months. Once thawed, I recommend eating and not refreezing.
- To reheat: Bring to room temperature or a quick, 30 second zap in the microwave will do.
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Scrumptious Pumpkin Muffins
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Yield: 12 - 18 Muffins
Ingredients
- Nonstick spray for muffin liners
- 8 large eggs, room temperature
- 1 cup canned pumpkin
- 6 TB melted ghee or butter
- 1/2 cup honey
- 4 tsp vanilla extract
- 4 tsp ground cinnamon
- 3/4 cup chickpea flour
- 2 tsp baking powder
Instructions
- Preheat your oven to 350 degrees F. Line 12 muffin cups with liners and spray the liners with oil. (I filled my cups about ½-¾ of the way full and this recipes actually made 18 muffins for me)
- In a medium bowl, whisk together the eggs, pumpkin puree, melted ghee, honey, vanilla, and cinnamon.
- Whisk in the flour, mixing patiently until very smooth. Finally, mix in the baking powder. Make sure all of the clumps are smoothed out and mixed in well.
- Pour the batter into the prepared muffin cups.
- Bake until set and a toothpick inserted in the center comes out clean, about 20-23 minutes.
- Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.
Notes
- You can substitute honey with maple syrup, same ratio or use ⅔ cup of coconut sugar. You can also substitute ½ c. unsweetened applesauce to cut back on sugar and sweetness.
- Instead of using 8 eggs, I have tried this recipe using 6 large eggs and 2 flax eggs. It turned out just the same. I do not know how this recipe would turn out not using any eggs and substituting all flax egg. Let me know if you try it!
- To make a flax egg, use 1 TB of ground flaxseed to 2 1/2 TB water. Mix together and let sit for 5 minutes before adding into your recipe.
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