Saturday, November 2, 2013

Clean Eating Pumpkin Muffins... Almost

Now that Halloween is over its time to finish with that jack o'lantern that has been waiting on the front step. First of all DON'T leave it outside all night. When the trick or treaters have all gone home, put it in your fridge until you are ready. Cut into big chunks, and place on a foil tuned baking sheet. Drizzle with a little oil and place in a 300f oven. This could take a couple hours depending on the size of your chunks. Check if pumpkin is cooked by pricking with a fork. Remove from the oven allow to cool. Peel off skin and place in a food processor. Process until smooth. Transfer pureed pumpkin to the fridge  or freezer. This can be used for any number of pumpkin dishes.

Now that I have muffins fresh pumpkin puree, it's time for muffins. Today, I am making an almost 'clean' pumpkin spice muffin. Those that are following clean eating principles will enjoy these. There is no refined sugar or flour and has an extra boost with ground flaxseeds and chia seeds.

1 1/2 C whole wheat flour
1/4 cup ground flaxseeds
1/4 cup ground chia seeds
2 tsp baking soda
2 tbsp pumpkin pie spice
1 1/2 C fresh pumpkin puree
1 egg
1 tsp vanilla
1/2 C honey
1/4 cup canola oil
1/4 cup milk

Mix wet ingredients into the dry ingredients until just combined. Don't over mix. Divide into 12 muffin tins. Sprinkle with pumpkin seeds (pepitas) if desired. Bake at 325 for about 20 minutes.

So there you go, a guilt free muffin you can enjoy anytime.