Pumpkin Muffins Phases 1 & 3


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
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 400 degrees F
Line 8-10 muffin cups with liners

Mix everything but the flour (and nuts, if using in p3) in a bowl- whisk until everything is mixed well. Add flour and stir just until it is incorporated. Do not use a mixer or blender. Stir in nuts if using. Fill muffin cups to the top. Put pan in oven and turn oven down to 350. Bake 17-20 minutes, until toothpick comes out clean. 

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