Beautiful colors, aroma, and once a year flavors are all converging on my favorite season, Fall! Fall is absolutely my favorite season and I look forward to it every year! During this week’s grocery trip I was happily surprised to find that pumpkins were displayed beautifully at the market I shop at. Of course I grabbed a couple of them and was excited to use them right away!
Fall may not be my whole family’s favorite season, but pumpkin most certainly is a family favorite. My husband’s all time favorite dessert is pumpkin pie and my kids just love the pie and the muffins I usually make. After the kids brought home awesome progress reports, I decided that they earned this season’s first treat. Welcome back pumpkin muffins!
I am always looking for healthier alternatives my for children’s snacks as well as for myself, these muffins are exactly that! They are great for afternoon snacks and no one would tell the difference between these super natural and healthier muffins than the ones from the grocery store that are loaded with processed ingredients. As with most my recipes, these muffins are also free of animal products, making them a good choice for those who have removed milk ingredients from their diet. They are also gluten free.
So what is so nutritious about these muffins? Pumpkins are full of antioxidants, dietary fiber, and is one of the least caloric vegetables ( 3oz contains 26 calories and no saturated fat). Pumpkin is also a great source of complex B vitamins, and minerals such as copper, calcium, potassium, and phosphorus. The combination of spices help to regulate blood sugar and boost digestion. The flaxseed, coconut oil, and chocolate provide a dose of healthy fats that are essential to the proper distribution of vitamins and minerals throughout the body. When you’re feeling a little adventurous, dark chocolate chips can be added to increase your healthy fats and increase distribution of vitamins and minerals throughout the body. Today, I’m feeling adventurous!
Is your mouth watering already? Let’s find out how easy these are to make!
Ingredients:
1 1/2 cups of brown rice flour (1 1/2 copo de farinha de arroz integral)
1 1/2 tsp of cinnamon ( 1 1/2 colher de chá de canela)
1 tsp ginger ( 1 colher de chá de gengibre em pó )
1/2 tsp of nutmeg (1/2 colher de chá de noz moscada)
1/8 tsp clover (1/8 colher de chá de cravo)
1 tsp baking soda (1 colher de chá de bicarbonato de sódio )
1/4 tsp of baking powder ( 1/4 colher de chá de fermento)
1/2 tsp salt (1/2 colher de chá de sal)
2 Tbs of flaxseed mixed with 6 Tbs of water (2 colheres de sopa de farinha de linhaça misturada com 6 colheres de sopa de água )
1/2 cup of melted coconut oil (1/2 copo de óleo de coco derretido)
1/2 cup of coconut sugar (1/2 copo de açúcar de coco ou mascavo)
1/2 tsp of vanilla (1/2 colher de chá de baunilha)
2 cups of pumpkin puree or 1 15 oz can of pure pumpkin (2 copos de pure de abóbora )
1/4 cup of dark chocolate chips (1/4 copo de chocolate meio amargo)
1/4 cup walnuts (optional) (1/4 copo de nozes)
In a medium bowl mix the first 8 ingredients together. Make a well in the center and add the flaxseed mixture, oil, sugar, coconut oil, vanilla, and pumpkin puree. After mixing the wet ingredients in the center, mix them with the flour mixture. Add the nuts and chocolate chips if using and mix well. Fill muffins pans 3/4 of the way with dough and sprinkle some extra chocolate chips on the top. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Enjoy!
Em uma tigela média misture os 8 primeiros ingredientes juntos. Faça um buraco no centro e adicione a mistura de linhaça, óleo, açúcar, óleo de coco, baunilha e purê de abóbora. Depois de misturar os ingredientes no centro, misture-os com a mistura de farinha. Adicione as nozes e raspas de chocolate e misture bem. Preencha muffin pans três quartos do caminho com a massa e polvilhe algumas raspas de chocolate extras no topo. Asse por 15-18 minutos ou até que um palito inserido saia limpo. Aproveite!
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