Guilt-less Desserts & Treats for your Family
Today the Universe provided for me. No, it wasn’t a life-altering epiphany or a large sum of money. It was a vintage 3/4 length Red Leather Jacket in mint condition and it was in my size. The biggest gift from the Universe? it was only $20.
The boys and I went to the park this afternoon to feed the ducks and, for no reason, walked the back route to the post office. By chance we walked past a retro shop which happened to have a rack out the front. Nestled in the rack between some orange flares and a crocheted vest was the most amazing jacket the 70s ever made. It was meant to be mine!
Sometimes it’s just by chance that you find something amazing.
Like when you have left over roasted pumpkin from last night’s Roast Pork and your new motto is to not waste food. When life gives you pumpkin, make these Pumpkin Spice Muffins! These Pumpkin Spice Muffins have the same spice mix as the Pumpkin Cake and Pumpkin Bread. If you don’t have any left overs click here to find out how to make your own Pupkin Puree.
Pumpkin Spice Mix isn’t readily available in Australia so this is my version, but feel free to replace the spices in the recipes with pre-mixed Pumpkin Spice mix if you have it, or find out how to make it here.
- 1/3 Cup Maple Syrup
- 2 Eggs
- 1/2 Cup Milk(of choice)
- 1/3 Cup mashed Pumpkin (Roast pumpkin pieces in a moderate oven for 45 minutes then mash. Measure after mashing)
- 1 Cup Almond Meal
- 4 Tablespoons Coconut Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Cinnamon
- 2/3 teaspoon Ginger
- 1/2 teaspoon Nutmeg
- Dash Allspice
- Dash Cloves
- Optional; Pumpkin Seeds
- Preheat the oven to 175C/350F
- Line a muffin tray with 8 muffin cases and lightly grease each one.
- Put all the wet ingredients into a small bowl and whisk together lightly by hand.
- In another bowl, put all the dry ingredients and whisk together lightly by hand.
- Pour the wet ingredients into the dry ingredients bowl and stir until combined.
- Do not over mix as the muffins will turn out tough.
- Divide the mixture evenly into the muffin cases.
- Scatter pumpkin seeds on top of each muffin if using.
- Bake for 27-30 minutes or until cooked through.
- The tops will go light brown and a little crunchy when done.
- Allow the muffins to cool in the tin before removing.
- Store in an airtight container.