Mmm… Warm muffin for breakfast. What can sound more beautiful when it is not only snowy outside, but the temperature is lower than in Alaska? I’m serious, the beginning of January in Chicago turned out to be really cold. The good news is it inspired me to spend more time in the kitchen and experiment with baking. Now in addition to our favorite quinoa and turmeric muffins, I am proud to announce warm pumpkin muffins!
These muffins are gluten-free, healthy and really delicious. They made with simple and wholesome ingredients. Pumpkin puree, coconut milk and a mixture of aromatic spices such as nutmeg, cinnamon, and ginger create a real symphony of flavors.
After I learned how to work with a gluten-free dough, I simply quit using white flour in our kitchen. Here I want to highlight that we do not exclude gluten because of allergies, we just prefer the whole ingredients in our diets. Nevertheless, we loooove treats and from time to time we can eat a usual dessert. What can be more beautiful than an elegant eclair from a real French restaurant or a warm apple strudel, ordered in a cozy cafe in Germany? We love to enjoy the moment and try to avoid worries around counting and analyzing the eaten ingredients.
I can honestly admit that harmonious relationship with food is a life-long journey with no limit to perfection. At the same time, it is important to understand that most of the time perfection is not necessary element in the life full of happiness.
Now back to the muffins ?
Warm Pumpkin Muffins
- Dry ingredients
- 1/2 cup 1 cup = 250ml almond flour
- 1/2 cup fine coconut flour
- 1/2 cup millet flour amanath
- 1 tbsp starch
- ½ cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp vanilla extract or ground vanilla
- 1 pinch sea salt
- Wet ingredients
- 1/2 cup pumpkin puree
- 2 organic eggs
- 1/3 cup extra virgin olive oil
- 1 cup coconut milk
- 2 tbsp. lemon juice
- Handful of walnuts coarsely chopped
- Handful of raisins
- Preheat the oven to 350°F / 180°C.
- Stir together all dry ingredients in a mixing bowl.
- Beat the eggs in another mixing bowl for about a minute.
- Then add the rest of the wet ingredients while constantly stirring.
- Add the dry mixture to the wet mixture, using a spatula.
- Add walnuts and raisins and gently fold until well combined.
- Line a muffin pan with paper liners. Divide the batter into them, it should be about 1-1.5 large spoonfuls in each.
- Smooth out the batter with a spoon.
- Bake for about 25 minutes, or until baked through.
I serve these muffins warm with seasonal fruit, cashew or whole milk yogurt and nut butter.
I wish you successful experiments in the kitchen!
Did you make this recipe?
Please, let us know how it turned out!
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