While I’ll admit to never actually having tried any of the pumpkin-flavoured beverages that sparked the trend (they’re usually loaded with empty sugar), I’ve always harboured love for the squash family, cinnamon and seasonal recipes.
As such, I thought I’d jump on the bandwagon this season and share this yummy, gluten-free muffin recipe I crafted over the weekend. Pumpkin and other squash make for great carb options, so I made these babies with the intention of eating them pre- and post-workout for added energy and improved muscle recovery. I used a bit of stevia to sweeten them for a lower-sugar option, but maple syrup or honey would work too. These are great to make in advance if you’re pressed for time for breakfast in the mornings, and are highly-portable for a good snack option on the go.
- 1/2 cup coconut flour
- 2 tbsp ground cinnamon *I free-poured my cinnamon cause I looove it, so use more or less according to your taste.
- 1 tbsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large can cooked pumpkin
- 6 free range eggs
- 1/4 cup melted coconut oil or organic butter
- 1 packet (2 tsp) pure stevia extract for sugar-free muffins, OR 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- Preheat your oven to 350
- Combine dry ingredients in a bowl (coconut flour, baking soda, sea salt, spices and stevia powder, if using)
- Combine wet ingredients in a larger bowl (pumpkin puree, eggs, melted coconut oil or butter, vanilla extract and maple syrup if not using stevia) and mix well
- Add dry ingredients to wet ingredients and combine, stirring thoroughly (until the lumps disappear)
- Spoon into muffin pan with paper or parchment liners *this makes cleanup soooo much easier, but you could also grease a muffin pan with some coconut oil or butter if you don’t have any liners on hand
- Bake for 20-25 minutes depending on your oven and test done-ness with a toothpick
- Turn out and cool — then ENJOY!
- Warmed up, cut in half and spread with a pat of organic butter and additional sprinkle of cinnamon on top
- Warmed and topped with a bit of nut butter and a date or two (this is what I’ve been doing post-workout—dates add a little extra glucose boost!)
- As a side with a big cup of coffee