Good Morning Pumpkin
Muffins and I don’t always get along. They play games with my head. Coffee shops displaying their baskets of fresh baked muffins tempt me. They look healthy…but I have trust issues. So I make my own.
But when? I like a muffin in the morning or at least by a 10am break. And, I want it warm. Now, I am a morning person, but not quite like my friend Geni who wakes at 4m to bake! So I do a bit of prepping the night before. My dry and my wet are measured out, a sticky note reminds me to preheat the oven to 350 degrees, add 1 beaten egg and 1 tablespoon of ghee and bake for 20-25 minutes. (Wet goes in the frig for the night, dry stays on the counter.) Perfect.
I can prep the espresso, dress, walk the dogs and return to freshly baked muffins in my own little coffee shop! And when I finally land a new job, there will be some lucky coworkers on the receiving end of my morning baking!
This past weekend my friend Susan and I joined my community garage sale. I think, no - I know I was more excited about our morning coffee and muffins and having a relaxing lunch afterward than selling my stuff! Besides after 3 moves, I have downsized quite a bit! (always look for the positive…always look for the positive…always look for the positive)
Speaking of 4am Geni, she recently posted a roundup of pumpkin desserts to check out. Just like zucchini and banana breads, pumpkin muffin recipes are endless. Here’s my version using spelt flour – my new favorite for its light texture and nutty flavor. Whole wheat pastry flour would work as well. Note: these make only 9 muffins, ideal for me as even with friends, I find 9 is plenty; who wants day old muffins anyway!
2 cups spelt flour (or whole wheat pastry flour)
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
1/2 teaspoon nutmeg
1 tablespoon flaxseed meal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup dried cranberries
½ cup pecans, chopped
1 cup low fat milk
¾ cup pumpkin puree
¼ cup agave
¼ cup maple syrup
1 tablespoon ghee or coconut oil
1 whole egg or 2 egg whites, beaten well
½ cup oatmeal for sprinkling on top of muffins, optional
Preheat oven to 350 degrees. Spray a muffin pan or brush on ghee and set aside. In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients and mix well. If you followed my tip for prepping the night before, I simply add the egg and ghee and shake the jar really well! Combine the wet into the dry and mix gently, do not over mix muffin batter. Scoop about ¼ cup batter for each muffin. Sprinkle tops with oatmeal if you’d like. Fill empty wells with water about a 1/4 way up. Bake 20-25 minutes or until golden brown and toothpick tested. Makes about 9 muffins.