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Pumpkin Spiced Muffins

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In cooking up come fresh pumpkin for my son, my step daughter and I decided to creative in the kitchen! Who doesn’t love a beautifully spiced pumpkin recipe?

So this is what we came up with! And man oh man did they turn out awesome! Gluten, dairy, and nut-free 🙂

Ingredients:

  • 4 eggs
  • 3/4 cup melted coconut oil
  • 1  1/2 tsp vanilla
  • 2 cups coconut sugar
  • 3 cups fresh or canned pumpkin puree
  • 1  3/4 cup oat flour
  • 1/4 cup + 2 tbsp coconut flour
  • 1/4 cup arrow root flour
  • 3 tbsp ground flax
  • 5 tbsp hemp hearts
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp sea salt
  • dairy-free chocolate chips (*Optional)
  • chopped Pecans (*Optional)

Directions:

Heat oven to 375F. Whisk together eggs, coconut oil, vanilla and coconut sugar in a large mixing bowl. Once combined, stir in the pureed pumpkin.

Mix remaining dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir well. Allow batter to sit for approximately 10 minutes to allow the coconut flour to absorb some of the liquid. Scoop into greased muffin liners to about 3/4 full. Top with chocolate chips or chopped pecans (optional). Bake for 20-25 minutes or until golden brown and toothpick comes out clean.

Tips & Ideas:

These freeze excellent!



Spinach Egg Muffins

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Breakfast seems to be one of those meals that’s not as easy as a bowl of cereal, or a slice of toast once choosing a healthier lifestyle. This easy, filling recipe will have you loving a quick breakfast again. Quick, easy, and perfect for on-the-go!

Ingredients:

  • 8-10 eggs
  • 1 (10 oz) package of fresh spinach
  • 1 clove of garlic, minced
  • 1/4 onion, finely chopped
  • 1 tbsp coconut oil
  • 1 red bell pepper, finely chopped
  • 1 small zucchini, peeled and finely chopped
  • 5  mushrooms
  • 1/2 cup Daiya mozzarella cheese (or cheese of your choice)
  • 1 tbsp of non-dairy milk
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

Directions:

Preheat oven to 375 F. Heat the oil in the skillet over medium heat. Saute onions and garlic until translucent. Add mushrooms and fry until mushrooms are cooked. Add spinach and cook until spinach is wilted (may have to add a bit of water to “steam” the spinach). Set aside and cool slightly.

In a bowl, whisk eggs. Add the chopped red peppers, cheese, salt, pepper, zucchini and spinach mixture. Mix well.

Fill each greased muffin cup with egg mixture 2/3 of the way full. Bake for 20-25 minutes, or until it’s well set and a tester/toothpick inserted into the centre comes out clean.

Leave in the muffin tins for a few minutes or just until it’s cool enough to handle. Cool completely before refrigerating. Muffins will keep about a week in the refrigerator.

Tips & Ideas:

These freeze EXCELLENT! I make a huge batch and freeze the rest. Perfect for breakfasts on the go, or when you just don’t have time to be in the kitchen! Can be served with a side of kimchi, or add to a fresh simple salad. Re-heat in oven, or take out the night before and place in fridge to thaw for the next day.

As a variation, skip the muffin cups and bake this recipe in a baking dish and serve for Sunday brunch!