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Pumpkin Blueberry Coconut Muffins

September 4, 2017

‘Tis the season to start thinking about (and cooking with) pumpkin!  With the onset of September and temperatures that are gradually dropping in Calgary, Alberta, Fall flavours are inevitably on my mind!  Pumpkin is one of those foods and flavours I can’t get enough of at this time of year! 

 

So, I found a great-looking pumpkin muffin recipe, made a few ingredient swaps and added a few more ingredients in to suit my preferences, and boy, were these muffins ever good!

 

The recipe of inspiration comes from Cookie and Kate, as appears below.  I have noted my ingredient swaps and add-ons, so you may go about the recipe as you see fit!  Be sure to double or triple the batch to maximize the goodness and your investment in time!  Enjoy!

 

Recipe of Inspiration

 

Source: Cookie & Kate

Prep Time: ~10 minutes

Cook Time: ~23-26 minutes

Yield: ~ 10 muffins

 

Ingredients:

 

1/3 cup melted coconut oil or extra-virgin olive oil (*I used coconut oil)

½ cup pure maple syrup or (melted) raw, unpasteurized honey (*I used half of each, based on what I had on hand)

2 eggs, at room temperature (*I created flax eggs)

1 cup pumpkin puree

¼ cup milk of choice (*I used almond milk)

1 tsp. baking soda

1 tsp. vanilla extract

½ tsp. sea salt

½ tsp. cinnamon, plus more for sprinkling on top

¼ tsp. nutmeg (*I had some fun grating whole nutmeg!)

¼ tsp. allspice or cloves (*I used a bit of each!)

1 ¾ cups whole wheat pastry flour or regular whole wheat flour (*I used gluten-free, all-purpose flour)

1/3 cup old-fashioned oats, plus more for sprinkling on top (*I used certified gluten-free rolled oats)

 

*My Add-Ons (Optional):

 

1 cup blueberries 

½ cup shredded, unsweetened coconut 

 

*1 cup walnut pieces would be another fantastic add-in for this recipe!

 

Directions:

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Line muffin tin with paper muffin cups.

  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, sea salt, cinnamon, ginger, nutmeg and allspice or cloves.

  3. Add the flour and oats to the bowl and mix with a large spoon, until just combined. If you’d like to add any “add-ons” (i.e. the blueberries, coconut and/or walnut pieces), fold them into the mixture at this time.

  4. Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.

  5. Place the muffin tin on a cooling rack. These muffins are delicate until they cool down (you have been warned!), so it’s best to wait until they have cooled down to remove them from the tin. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is, or with a spread of nut butter or regular butter. 

  6. Seal in an airtight container and store on the countertop (consume within a few days), store in the refrigerator (consume within one week) or freeze (for weeks to come!)

     

     

     

     

     

     

     

     

     

 

 

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