****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.
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.
Allow to cool.
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