Autumn is a wonderful season, especially as far as food is concerned. You get to eat food that is flavoursome and comforting, not unlike that lovely thick and soft blanket that lies on your sofa in your living room 🙂 My clean eating pumpkin muffin recipe is no different. Well, you can’t wrap yourself in it, but it will make you feel good, satisfied and your belly will feel nice and cosy.
How have you been my friends? Life is good at Hedi Hearts HQ, aka my home, and I don’t know about you but autumn can bring on all sorts of feelings, and sometimes not the most positive ones. Please don’t let them get to you. I don’t know if you know but twice a month I am a chef at my local shelter and each time I go there, I realise how lucky I am to have a warm bed every night, clean sheets, clean toilets and family and friends that love me and care about me. We take some things in life for granted, so we need to be reminded that there are people who really have serious life struggles. If you are feeling a bit down, make this recipe, get your little ones involved or bake them for your work colleagues. I always feel better when helping others. Anyway, back to the recipe
For this clean eating pumpkin muffin recipe, pumpkin puree is needed. You can either get it from Tesco (the American product aisle) or, you just make it yourself which is not difficult at all. Simply cut a pumpkin in half, scoop out the seeds and lay it down on a baking tray lined with baking paper, bake in a preheated oven at 220c/200c fan for about 60-90 minutes depending on the size of the pumpkin. Once baked, scoop out the soft flesh, mash it up and you’re done! You can freeze the rest or use it to make my spicy pumpkin hummus, pumpkin granola or baked pumpkin oats. So many delicious recipes can be created with an ingredient as simple as pumpkin 🙂
For this recipe, I used sprouted spelt flour from Rude Health. Sprouted means the grain is soaked in water, which wakes the grain up and it starts to sprout. The sprouted grain is then slow-dried to preserve its valuable nutrients. Then it’s stone ground, creating a raw, wholegrain, sprouted flour, ready to use. In a nutshell, sprouted grains contain increased nutrients, which results in a more nutrient-dense food for your body. Geddit? :o) I also used their Cashew Drink, which taste amazing on its own or in smoothies.
Here is the clean eating pumpkin muffin recipe
- 2 cups Rude Health sprouted spelt flour (you can also use normal spelt flour too)
- 4 tbsp coconut nectar (you can use maple syrup or any other healthier sweetener you might have)
- 1 tsp baking powder
- ½ cup Rude Health cashew drink (you can use any other milk)
- ½ cup coconut oil, melted
- 1 cup pumpkin puree
- 1- 2 tsp ground cinnamon (depending on your love for it!)
- ½ tsp nutmeg
- ½ tsp ground ginger
- Pinch of allspice
- Pinch of ground cloves
- Pinch of salt
- 1 cup walnuts, roughly chopped
- Preheat the oven to 220c/200c fan and grease your muffin tin lightly with coconut oil.
- In a bowl, mix together the flour, baking powder, spices and salt. In another bowl, mix the pumpkin puree, cashew milk, coconut oil and coconut nectar.
- Mix both bowls together until it forms a smooth dough, then stir in the chopped walnuts.
- Divide the dough between your 6 or 12 muffin tin holes and bake for around 20 minutes or, until a toothpick comes out clean.
- Let them cool down in the tin for a few minutes before transferring to a cooling rack.
Isn’t this clean eating pumpkin muffin recipe exactly how you would describe autumn? Full of flavour and colours. If you do make this recipe, come and share it on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
In the meantime, stay positive, healthy and most importantly, happy.