Yes, I love fall and I know you all do too. A product of experimenting with some pumpkin and Michael Ruhlman's book, I created these little gems! With pumpkin, coconut sugar, spelt and the most warming of fall spices, these are my current pick me while working 12-hour days. It gets me excited for a little downtime with my afternoon tea or coffee. Easy as always, and instead of binge eating them just keep them in the freezer and pull them out in the morning (they will thaw within an hour or two).
Prep Time: 15 minutes
Total Time: 40 minutes
4oz spelt flour (approx. 1 cup)
4oz whole wheat flour (approx. 1 cup)
2oz coconut sugar (approx. 1/2 cup)
2oz brown sugar
2 tsp baking powder
3/8 tsp pumpkin pie spice mix
1 tsp salt
6oz unsweetened almond milk
1 cup pumpkin puree
2 large eggs
4oz olive oil (approx. 1/2 cup)
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder, pumpkin spice mix and salt in a small mixing bowl.
In a large bowl, whisk together the almond milk, pumpkin puree, eggs and olive oil.
Slowly add the flour mixture to the large bowl and stir until well mixed.
Distribute batter into a greased muffin tray, filling each of the cups until they are 3/4 full.
Bake for 23-25 minutes.