Pumpkin Muffins
October 27, 2021
Hello and welcome to the Kitchen Corner! I am your host, Danielle Del Castillo and I’m here to share some wisdom about building health starting in the kitchen! It is now officially Fall Season and I know people get pumpkin crazy this time of year. Whether you are a pumpkin fan or not, the benefits of eating pumpkins are endless. Pumpkins are high in Vitamin A, Vitamin C, potassium, fiber, and antioxidants. This nutrient dense food can be used in many ways! And, when the weather starts to cool, what’s better than some baked goods? Today, we are going to make Paleo Pumpkin Muffins!
PUMPKIN MUFFINS
The ingredients you will need are:
• 1 cup cassava (100% yuca root) flour*
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup canned pumpkin
• 1 egg
• ¼ cup pure maple syrup
• ¼ cup olive oil
• 3 tablespoons water
Instructions Checklist
Step 1: Preheat oven to 400°F. Line six muffin cups with paper bake cups.** In a medium bowl whisk together the first five ingredients (through salt).
• 1 cup cassava (100% yuca root) flour*
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
In a small bowl whisk together
• ¾ cup canned pumpkin
• 1 egg
• ¼ cup pure maple syrup
• ¼ cup olive oil
• 3 tablespoons water the pumpkin, egg, maple syrup, olive oil, and the water. Add pumpkin mixture to flour mixture. Stir just until combined and moistened. Spoon batter into prepared muffin cups, filling each nearly full.
Step 2: Bake 18 to 20 minutes or until golden and a toothpick comes out clean. Cool in pan 5 minutes. Remove and cool completely on a wire rack.