One of the best things about the Autumn for me is the arrival of all things pumpkin. We love pumpkins in our house and try to celebrate their return by eating them with almost everything.
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My 3 year old decided he was going to ‘take care’ of our first pumpkin of the season. He took that pumpkin to play lego in his room and out in the garden to ride on the bikes. You can imagine how terrible I felt when I handed him a bowl of pumpkin soup the next day…
Pumpkin muffins are the perfect treat to enjoy on a cold and cosy day. You can use home made pumpkin puree for this recipe but if you are anything like me, you will dig out the store of Libby’s tinned pumpkin in your kitchen cupboards and use that! This recipe makes 6 muffins. To find out why I only make 6 muffins at a time, read this post here.
More ways to use up your leftover pumpkin:
You can find Libby’s tinned pumpkin in most Waitrose stores, located near the tinned fruit.
Clean Eating Pumpkin Muffins
- Yield: 6
Pumpkin muffins are the perfect treat to enjoy on a cold and cosy day
- 100 grams Whole Spelt Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Mixed Spice
- 1 teaspoon Ground Cinnamon
- 2 Eggs
- 1 Tablespoon Coconut Oil melted
- 3 Tablespoons Pure Maple Syrup
- 150 grams Pumpkin Puree
- Preheat the oven to 160*C and line a muffin tin with 6 muffin cases.
- Place the spelt flour into a mixing bowl and sieve in the baking powder, mixed spice and cinnamon. Whisk to combine.
- Crack the eggs into a separate bowl and whisk together.
- Gently heat the coconut oil until it is almost all melted and then remove from the heat, allow it to melt completely before adding it to the eggs with the maple syrup. Whisk to combine.
- Pour the egg mixture into the flour and stir until just mixed together. Fold in the pumpkin puree.
- Spoon the mixture evenly between the muffin cases and bake in the oven for 15 minutes.
- Allow to cool on a wire rack and store (covered) in a cool dry place.