October 30, 2015

Perfect Clean Eating Pumpkin Muffins

My dear neighbor and good friend just gave me this beautiful jar of homemade apple purée. It's literally just Fuji apples, puréed into the smoothest, silkiest dream of a "sauce". Other than spooning it directly into my face, I decided I wanted to find a healthy (preferably clean) recipe for pumpkin muffins so that I would have another vessel to slather it on and inhale. I stumbled on this recipe from Lovely Little Kitchen which is adapted from a recipe from Sally's Baking Addiction. I made just a couple modifications to make the recipe 100% clean...and may I just say...the muffins are PERFECT. I'll never need to look for another pumpkin muffin recipe because I've found it!! No refined sugar, no refined flour, no dairy! It does call for eggs, so if you are egg free, you may want to look into making a "chia egg". Although I have not used a chia egg in this recipe so I cannot guarantee the results. I used Farmer's Market Foods organic canned pumpkin which my local grocery store carries, but you can use good old Libby's OR if you want to up the flavor quotient about a billion percent, use fresh pumpkin purée. It's super easy to roast whole sugar pumpkins if you have a little extra time. I, however, have a toddler and a 16 week old baby, so making these damn muffins from scratch is as "Martha-esque" as it's going to get for right now. 

Now, in the spirit of keeping things a bit on the light side, I didn't make any frosting for these. Remember I was slappin' on that Fuji applesauce?! But if you wanted to make these downright sinful, I suggest a yummy cream cheese frosting. There are all sorts of clean recipes if you hop onto Google, but his is the one I typically use if I have to have cream cheese frosting when I'm also trying to be mindful of my sugar and fat intake: 

Clean Eating Cream Cheese Frosting
4 oz cream cheese, softened (I like the Trader Joe's Organic Light Whipped Cream Cheese)
1 tsp. vanilla extract
1/4 cup local fair trade honey

Clean Eating Pumpkin Muffins
  • 1 3/4 cups white whole wheat flour (I use King Arthur brand)
  • 1 1/2 cup organic coconut palm sugar (I used Simply Balanced brand from Target)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 15 ounce can pure pumpkin puree
  • 1/2 cup organic virgin coconut oil (I use Nutiva and buy from Costco)
  • 1 teaspoon vanilla extract.

  1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
  2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
  5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
  6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

1 comment:

  1. These are so cute, I love the little ghosts and witches!


Let's Talk About Lipstick © 2013.

Design by The Blog Boat