Thursday, April 18, 2013

Whole-Wheat Pumpkin Muffins

I found this recipe on my new favourite blog, 100 Days of Real Food.  I just love all the spices in it, and the pumpkin gives it a nice moist texture, as well as some extra sweetness.  These are dairy-free and refined sugar-free, hooray!  I made a second batch of these using gluten-free flour and 1 finely grated carrot instead of the pumpkin, and they were delicious as well.  It also works to just use wholemeal self-raising flour (just omit the baking soda and baking powder).

1 ½ cups wholemeal plain flour
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup oil (I used coconut oil)
½ cup honey
½ teaspoon vanilla extract
1 cup pumpkin, pureed
½ cup chopped walnuts/seeds (optional)

Preheat oven to 180 degrees.

In a large mixing bowl whisk together the dry ingredients.

Make a well in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.

Fold in the pumpkin puree and nuts (if using).

Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.

For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 – 22 minutes.

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