OK, this will be my last pumpkin post of the season (maybe). I’ve been eating these muffins for breakfast all week and they are delicious and super nutritiously filling! They are refined sugar-free and the only sweetener is the pure maple syrup so they aren’t overly sweet. Hope you enjoy them as much as I did! I also made Sweet Potato Butter to spread on these. It isn’t a necessity, but it certainly makes these muffins even more special. You can spread it on whatever you want really – it’s made with coconut oil, which your body will use up as energy (as opposed to dairy butter, which will be stored as fat!) and sweet potatoes are one of the healthiest carbs you can eat. It’s a win-win situation if you ask me!

Pumpkin Spice Muffins

INGREDIENTS

1 3/4 cups whole spelt flour

1/2 cup almond meal

1 Tbsp pumpkin pie spice

1 1/2 tsp baking powder

1/4 tsp baking soda

3 eggs

1/3 cup olive oil

1/3 cup pure maple syrup

3/4 cup unsweetened almond milk

1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees F. Line a 12-hole muffin pan with paper liners.
2. Sift flour, almond meal, spice, baking power and soda in a large bowl. Whisk eggs, oil, syrup, almond milk and extract in a medium bowl until combined. Add to the dry ingredients; mix until combined.
3. Pour batter into the prepared muffin holes until 3/4 full.
4. Bake muffins for 15 minutes or until a skewer inserted into the centre comes out clean. Serve muffins with warm sweet potato butter if desired!

Sweet Potato Butter

INGREDIENTS

1 medium sweet potato (about 12 ounces), chopped coarsely

1/4 cup virgin coconut oil

1 tsp vanilla extract

pinch sea salt

DIRECTIONS

1. Place sweet potato in a small pot with just enough water to cover. Bring to a boil; boil for 12 minutes or until potato is tender.
2. Drain; return to pot, mash until smooth. Stir in coconut oil, vanilla, and salt.
3. Spoon into a small bowl, cover with plastic wrap; refrigerate until firm.