Guilt-Free Spiced Pumpkin Muffins

In the midst of all this Summer heat & humidity, I got the urge to bake with Fall flavors... most importantly, PUMPKIN. Unfortunately, pumpkin is only "acceptable" during the months of September-November. During these months, pumpkin flavored everything (beer, yogurt, coffee, cereal, etc.) stocks the grocery shelves. After that, we are left with a lonely corner shelf in the baking aisle with canned pumpkin. Being a pumpkin lover, I always puree & freeze pumpkin during the Fall months, and stock up on good canned options when I see them. Most healthy pumpkin muffins are made with apple sauce and bananas- of these, I am not a fan. I've found the banana to totally mask the flavor of pumpkin, so I cultivated this healthy recipe for my family to enjoy all year!

INGREDIENTS:

• ⅓ cup melted coconut oil 
• ½ cup maple syrup 
• 2 eggs at room temperature
• 1 cup pumpkin purée
• ¼ cup almond milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice or cloves
• 1 cup whole wheat pastry flour
• 1 cup almond meal (almond flour)

INSTRUCTIONS

• Preheat oven to 325 degrees. Grease 24 cups of your mini-muffin pan with non-stick cooking spray (I use coconut oil spray).
• In a large bowl, beat the oil and maple syrup together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
• Add the flour and almond meal directly to the bowl and mix with a large spoon, until just combined. Fill each muffin tin to the top! 
• Bake muffins for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack for 5 minutes, then remove the muffins and let sit on the rack until completely cooled.

*** Feel free to add chopped nuts, raisins, or even choc chips / cocoa nibs to these muffins!! 

I know it's a recipe-win when Walter asked for muffin after muffin at breakfast until I cut him off! I hope you & your babies enjoy these Guilt-Free Muffins... even if it is the middle of the Summer ;-) 

xo-

Monica