The added warming spices make these muffins best for vata-types, and for kapha on occasion.
Spiced Pumpkin Muffin recipe
Ingredients
- 2 cups organic oat flour or other GF flour
- 1 cup organic raw oats
- ⅓ cup coconut sugar
- 2 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt (optional)
- ¼ cup almond butter
- ½ cup pumpkin puree (from fresh cooked and puréed or BPA-free canned (pumpkin only))
- ¼ cup ripe banana (mashed)
- 1 ½ cups plant-based milk (unsweetened)
- 1 tablespoon apple cider vinegar
- ¾ cup pecans (chopped)
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Whisk together the oat flour, whole oats, coconut sugar, spices, baking soda, and baking powder in a large bowl.
- In a separate medium bowl whisk together the almond butter, pumpkin puree, banana, plant-based milk, and apple cider vinegar.
- Transfer the wet ingredients to the dry ingredients and whisk until combined.
- Fold in ½ cup of pecan pieces.
- Scoop the muffin mixture into muffin cups.
- Top the muffin batter with the remaining pecan pieces.
- Bake for 20 minutes or until golden brown on top.
Once cooled, these muffins freeze well.
