Pumpkin Muffins Phases 1 & 3 (GF)

 ****Updated Instructions to improve the muffin experience****

You can make these GF with my flour mix here on the blog

These muffins are what everyone needs on a crisp fall morning. You can make them either Phase 1 or Phase 3- both versions are equally delicious!

Pumpkin Muffins

Phase 1 and 3

Makes 5 standard grain servings for p1

Makes 10 standard grain servings for p3

3/4 cup pureed pumpkin, either fresh roasted or canned

1 whole egg for p3, or 3 egg whites lightly whipped for p1

1/3 cup olive oil, grapeseed or safflower oil (p3 only-OMIT for P1)

1/2 c almond milk for p3 or unsweetened oat milk for p1

1 c xylitol, or stevia/pure monk fruit equivalent

1 1/4 c sprouted wheat flour, or spelt flour for p1 only, or my GF flour mix

1 1/2 tsp ground cinnamon

1/2 tsp fresh ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground ginger

1 tsp alcohol free vanilla, or half a vanilla bean, scraped

1 tsp lemon juice

3/4 tsp baking soda

1/2 tsp sea salt

1T orange zest (ok to use in p3)

1/2 cup chopped pecans or walnuts- optional for p3 only

Heat oven to 420F degrees

Line 8-10 muffin cups with liners

***updated instructions for perfect muffins***

Whisk together the first 5 ingredients. Add spices, vanilla, lemon juice, baking soda, salt and orange zest if using- whisk. You should get a thick mixture.

Gently mix in the flour (and nuts if using)- just until you see no dry flour bits. Do not over mix. The batter should be thick, but not a dough. If there is not enough liquid, add spring water, a tablespoon at a time. 

Allow the batter to sit for 15 minutes. This allows the flour to fully hydrate. 

Fill your muffin cups evenly.

Bake for 7 minutes.

Without opening the oven door- reduce heat to 375F.

Bake another 13-18 minutes, until done. A knife should slide into a muffin with no resistance and come out clean. Do not over bake. 

Allow to cool.