Pumpkin Spice Muffins are the perfect fall breakfast. The pumpkin keeps them nice and moist and, they are slightly sweetened with maple syrup. A combination of cinnamon, ginger, cloves, and nutmeg gives these Pumpkin Spice Muffins their warm, autumn-y flavour.

Health Benefits of Pumpkins

Did you know national pumpkin day is October 26th? There are literally hundreds of pumpkin varieties grown worldwide, but the variety we usually bake with is called sugar pumpkin or pie pumpkin. Here are some of the health benefits of pumpkins:

• Support eye health and sharpen your vision due to high concentration of vitamin A
• Keep you feeling full for longer and keep your digestive tract happy due to fibre content
• Boost the immune system so you can avoid cold and flu season due to high amounts of vitamin C
• Helps you sleep like a baby because of the phytonutrient tryptophan

Pumpkin Spice Muffins

(dairy-free, nut-free, vegetarian)

Prep time: 15 minutes | Cook time: 20 minutes | Serving size: 12 medium sized muffins

Ingredients:

• 3 cups spelt flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ¾ tsp ginger
• ¾ tsp cloves
• ¼ tsp nutmeg
• ½ tsp salt
• 1 cup pumpkin puree
• 2/3 cup maple syrup
• 1/3 cup coconut oil, melted
• ½ cup almond milk
• 2 eggs, at room temperature
• ½ tsp vanilla

Directions:

1. Preheat oven to 350F and line a muffin pan with paper liners or grease with coconut oil.
2. Mix flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt together in a large bowl.
3. In a small bowl mix pumpkin puree, maple syrup, melted coconut oil, almond milk, eggs and vanilla.
4. Add the wet mixture to the dry mixture and mix until incorporated.
5. Spoon mixture into muffin liners until ¾ full and bake for 20 minutes or until a toothpick inserted in the center of the Pumpkin Spice Muffins comes out clean.

Download my Guide to Natural Sugar Substitutes HERE.