Guys, in this house, we love our pumpkin flavour! Pumpkin pie, pumpkin pancakes, pumpkin smoothies, pumpkin overnight oats and now Pumpkin Spice Muffins!

Nutrient Snapshot of Pumpkin

• Pumpkin, which is part of the winter squash family, is a better source of sugar, compared to their summer squash relatives. Pumpkin is exceptionally high in complex carbohydrates and is medicinal for diabetics and those with digestive problems.
• It provides vitamins A and C, potassium, and magnesium. It is an excellent source of carotenoids and therefore has anticarcinogenic properties.
• DON’T FORGET TO EAT THE SEEDS! All squash seeds are edible and contain healthy fat, protein, and fibre. The seeds have been used to help prostate and urinary problems, and their high-fat, low carb content is great for heart health.

I topped my muffins with honey and bee pollen to give a little extra boost for the immune system. On their own, they’re amazing too and kid-approved! Check out beekeepersnaturals.com for their amazing product line!

Pumpkin Spice Muffins
Makes approx 12-15 muffins
Time: approx 25-35 mins

Ingredients

1 cup Oat Flour
3/4 cup Chia Seeds
1/4 cup Coconut Sugar
2 tsp. Baking Powder
1/8 tsp. Sea Salt
3 tsp. Pumpkin Pie Spice
1 cup Unsweetened Coconut Milk
2 tbsp. Coconut Oil (melted)
1 cup Pureed Pumpkin

Directions

1. Preheat your oven to 350F and lightly grease your muffin pan or line with muffin liners.

2. In a large bowl, combine the oat flour, chia seeds, coconut sugar, baking powder, sea salt, and pumpkin pie spice.

3. Add the coconut milk, coconut oil, and pumpkin puree to dry mixture.

4. Mix well and transfer to your muffin pan.

5. Bake for about 15 minutes, or until golden brown. Remove from oven and let cool. Enjoy!

Bonus Tip:

Roasted seeds: place rinsed seeds on a baking sheet. Bake for 15 minutes at 300F (150C) to preserve their beneficial fatty acids.