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For many, fall brings a "slight" obsession with pumpkin spice everything. My family is no different. However, most recipes or pre-made goodies are loaded with unhealthy ingredients. I'm always so happy to discover new ways to recreate our family favorites in a healthy way. These pumpkin muffins are so good and are loaded with nutrition. Yum!
(Recipe adapted from Dreena Burton to use essential oils.)
- 1 cup spelt flour
- 1 cup oat flour
- 1/2 cup rolled oats
- 2 tsp baking powder
- ½ tsp baking soda
- 1/4 tsp sea salt
- 1 drop Cinnamon Bark Essential Oil
- 1 drop Ginger Essential Oil
- 1 drop Clove Essential Oil
- 3 tbsp coconut sugar or other unrefined sugar
- 3 tbsp pure maple syrup
- 1 tbsp flax meal or 1/2 tbsp ground white chia seed
- 1 cup plain or vanilla non-dairy milk
- 1 tbsp freshly squeezed lemon juice
- 1 ½ tsp pure vanilla extract
- 1 cup pumpkin pie mix or canned pumpkin*
- 1/4 - 1/3 cup mini non-dairy chocolate chips (Optional)
- 1/4 - 1/3 cup chopped walnuts or pecans (Optional)
- Preheat the oven to 350°F.
- In a large bowl, combine the flours, oats, baking powder, baking soda, and salt. Stir with a whisk until well mixed. (Add chocolate chips if using.)
- In smaller bowl, combine the maple syrup with the flax meal. Then add essential oils, sugar, milk, lemon juice, vanilla extract, and pumpkin and stir until well mixed.
- Add the wet mixture to the dry mixture, and gently fold until just combined (do not over mix).
- Spoon the mixture into a twelve-cup lined muffin pan.
- Sprinkle with nuts if desired.
- Bake for 21-22 minutes, until set to the touch. Remove from the oven, let cool for a couple of minutes in the pan, and then transfer the muffins to cool on a cooling rack.