This month’s recipe takes advantage the local produce in our area…Pumpkin !
1 cup pumpkin puree
1/3 cup vegetable oil
1/4 cup almond milk
1 1/2 cups spelt flour
Pinch of salt
3/4 cup sucanat sugar or coconut sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground ginger
1/2 cup pecans, chopped (optional)
Preheat oven to 350F
Prepare a 12 cup muffin pan with paper liners.
In a large bowl, mix the pumpkin puree, eggs and milk together.
Sift in flour, salt, sugar, baking powder, baking soda and spices. With a hand mixer, mix until all ingredients have been incorporated. Stir in pecans, if using.
Spoon into prepared muffin cups.
Bake 25-30 minutes or until cooked through
Makes 12 muffins
- spices can be increased or decreased based on your taste
- i used fresh pumpkin puree but canned pumpkin will also work