I have been on a mission to create pumpkin recipes that have minimal sugar (and using natural sugars) and calories but still taste amazing! And I believe I have been successful.
These pumpkin pie muffins are gluten free, high in fiber, low calories, and taste amazing! Try them for yourself.
The almighty pumpkins nutritional highlights are that it is very low in calories, fiber packed and a great source of beta carotene.
I actually took a trip to my local farmers market, bought a fresh pumpkin, seeded it, roasted it and then made my own puree. You can also purchase canned pumpkin.
I have another pumpkin recipe coming next week. Stay tuned!Ingredients~
2 tbsp coconut oil or butter
¼ cup coconut milk or unsweetened almond milk
¼ cup pumpkin puree
10 drops of stevia + 1 tbsp agave or maple syrup OR 2 tbsp of agave syrup or maple syrup
¼ cup +2 tbsp coconut flour
¼ tsp baking powder
The batter is thick! Fill 6 muffin tins (grease the pan with some coconut oil or butter) just over half way. Bake for about 15-20 minutes. Until muffins are set and the edges become golden brown.
Please note: You can purchase Organic Coconut Flour from the Bulk Barn. If you are celiac, you should purchase pre-packed gluten free flours do to risk of cross contamination. But for the rest of us, this is a much more cost effective way to purchase coconut flour.
These muffins contain 108 calories each + 4 grams of fibre + 4 grams of protein.
What is your favorite fall vegetable and how do you like to enjoy it????