Have I told you before how much I like pumpkin? Pumpkin not only tastes great and is super versatile, it is also a nutrient powerhouse. Pumpkin is a great source of vitamin A, fibre, beta-carotene – a cancer fighting antioxidant, vitamin C and potassium.
Did you know the how the pumpkin pie first debuted? The Pilgrims cut the top off of a pumpkin and scooped the seeds out. Next they filled the empty pumpkin with cream, honey, eggs and spices. They put the top back on and buried it in the hot ashes of a cooking fire. Once the pumpkin was all blackened on the outside and somewhat soft to the touch, they scooped the contents out along with the cooked flesh of the shell like a custard.
I find food history so interesting! But, alas back to the recipe I want to share today. While it isn’t actually for pumpkin pie, it is just as tasty. And, whats even better, they are totally portable! This is a recipe for pumpkin spiced muffins. These turn out every time & are always a big hit when we bring them places. You totally could make these a dessert by adding a little cream cheese icing or coconut whipped cream!
Pumpkin Spiced Muffins
- 1 3/4 cup light spelt flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 cup flax seed ground
- 1/2 cup butter or coconut oil melted
- 2 eggs whisked
- 1 tsp vanilla
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup pecans, walnuts or chocolate chips
- Preheat oven to 375 F. Gather wet & dry ingredients separately. Combine wet & dry ingredients being careful not to over stir. Bake for 18-20 minutes or until cake tester or toothpick come out clean.