Muffins are one of our favorite things to keep on hand for a quick breakfast or snack throughout the day. This recipe I created includes garbanzo bean flour. It’s a great alternative to wheat flours. These muffins are PACKED with nutrients and are grain free. They’re also high in protein (see hemp hearts!) and are made with maple syrup instead of sugar.
I wanted to give these muffins a lot of flavor so I added two teaspoons of pumpkin pie spice and a smidge of black pepper which gives them such a nice warmth.
I recommend using parchment paper lined tins (parchment paper is my jam).
Spiced Pumpkin muffins
by Kassie Dubois
Ingredients
- One cup organic pumpkin purée
- 1/2 cup melted coconut oil
- 1 Teaspoon baking soda
- 1/2 cup maple syrup
- 2 teaspoons pumpkin spice
- Pinch of black pepper
- 1 tsp grated fresh ginger ( or 1/4 teaspoon dried ginger)
- 1/2 teaspoon salt
- 2 teaspoons of vanilla
- 4 Eggs
- 1/2 cup hemp hearts
- One a half cups garbanzo flour
- Mix in’s- 1/2 cup chopped walnuts
Handful of Dark chocolate chips (optional)
Instructions:
Preheat oven to 350, line muffin pan with muffin tins or spray with a non stick spray.
Beat eggs, set aside. Mix together pumpkin, vanilla, maple syrup and coconut oil, add in eggs and fresh ginger.
In a large bowl whisk together all dry ingredients and slowly add in pumpkin mixture with a rubber spatula. Add in optional mix in’s.
Fill each muffin tin just over halfway. Bake for about 12 min. Check to make sure a toothpick inserted in middle comes out clean to ensure they’re done! Enjoy!
Tip: smother them with a bit of grass fed butter or a bit of jam if your feeling jazzy.
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