I have a sweet tooth, but for the most part I prefer savory food. I’m not a fan of sugary muffins, especially if it’s something I’m going to eat first thing in the morning or as an afternoon snack. I prefer to add honey later on, if I choose to do so. I also like nuts in my muffins as well, for a nice crunch (and a little protein).
Roasting a pie pumpkin is so easy and they should be abundant now that Autumn is here. I prefer to do this rather than go to the store and spend a few dollars on canned pumpkin, it doesn’t make sense to me! But you can use canned, of course, if that’s your preference.
1 1/2 cups sprouted wheat flour
1 cup roasted pie pumpkin, puréed but kept slightly chunky
1/2 cup raw organic coconut oil, warmed (I also use ghee sometimes)
2 large pastured eggs
1/4 teaspoon unsweetened cocoa powder
1/4 teaspoon unsalted five spice powder
1/4 teaspoon cinnamon
1/3 cup Tamarisk honey (I like this honey because it has such a rich, molasses-like flavor. use the darkest honey you can find or whatever honey you have on hand).
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1-2 tablespoons homemade sour cream (or just cream)
1/2 cup roughly chopped walnuts, toasted
-Preheat oven to 350°F. Line a muffin tin with baking cups.
-Whisk together pumpkin, coconut oil, eggs, spices, honey, baking soda & powder, and salt in a large bowl until smooth, then add flour and mix until just combined.
-Divide batter among muffin cups and sprinkle tops with walnut pieces. Bake until puffed and golden brown and skewer inserted into the center of a muffin comes out clean, about 30 minutes.
I always eat the first one fresh out of the oven. Then later I eat one topped with homemade butter and a little more Tamarisk honey. Tasty.