Healthy Pumpkin Pecan Muffins

Healthy Pumpkin Carrot Pecan Muffins

Makes: 9 Muffins – Prep Time: 20 minutes – Cook Time: 20 minutes – Total Time: 45 minutes

Ingredients:

  • 1 cup spelt
  • 1.5 tablespoons chia seeds (optional)
  • 1 teaspoon baking soda
  • 1 heaping teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • pinch of ground allspice
  • pinch of ground cloves
  • 1/2 teaspoon kosher salt
  • 3/4 cup pumpkin puree  (not pumpkin pie mix)
  • 3 tbs rice syrup & 1/4 coconut sugar (or rapidura sugar)
  • 3 tablespoons coconut oil (at liquid state), canola, or safflower oil
  • 1/4 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 and 1/2 cups coarsely grated carrot (roughly 2-3 carrots)
  • 1/3 cup coarsely chopped pecans (or walnuts)
  • 1/4 cup Zante currants or raisins (optional)
  • 1 tablespoon raw pepita (pumpkin) seeds

Directions:

  1. Preheat the oven to 190 degrees Fahrenheit. Line a standard muffin tin with nine cup liners. Set aside.
  2. In a medium bowl, whisk together the spelt, chia seeds, baking soda, cinnamon, cardamom, ginger, allspice, cloves, and salt until well combined.
  3. In a separate large bowl, whisk together the pumpkin puree, rice syrup & coconut sugar, oil, and vanilla until well combined. Add the eggs, one at a time, and whisk until smooth. Add the flour mixture to the wet ingredients, stirring only until just combined. Gently stir in the grated carrot, pecans, and currants (or raisins, if using).
  4. Using an ice cream scoop, evenly distribute the batter among the nine muffin cups–the batter should reach close to the top of each cup. Sprinkle the tops of the muffins evenly with the raw pepita seeds.
  5. Bake the muffins at 190 degrees for 20-22 minutes, or until they are springy to touch and a toothpick inserted in the centre comes out clean. Allow the muffins to cool in the pan on a cooling rack for 5 minutes, before removing them from the pan. Muffins can best served slightly warm or at room temperature. Allow to cool completely, and then store them in an airtight container (or Ziploc freezer bag) for up to 3 days.

A big thank you to www.bloggingoverthyme.com who inspired us with the original recipe. YUM!