I love fall harvest time! Pumpkin and apple EVERYTHING!
And you don’t even have to feel bad about it, because pumpkins are really good for you.
Here are some of my favorite reasons why I love pumpkins:
They have more than 200% of your recommended daily serving of vitamin A, so that means pumpkins are good for your eyesight.
With 3 grams of fiber per 1 cup of pumpkin and only 49 calories they can help aid in weight loss. Because a fiber-rich diet helps people shed the pounds! Fiber helps you feel full longer. And when you feel satiated you eat less.
They are heart healthy thanks to the phytosterols which have been shown to reduce LDL cholesterol levels.
They are a great source of the anti-oxidant beta carotene. This helps boost your immune system, protects against free radicals, reduces risk of heart disease, and studies are even showing it may reduce your risk of developing certain cancers!
The anti-oxidant power of carotenoids help keep your skin healthy and wrinkle free.
Don’t forget the seeds! Pumpkin seeds are rich in the amino acid tryptophan which is important for the production of serotonin. Serotonin is a major factor in our mood regulation.
Pumpkins have more potassium than a banana – so after a tough workout, eat up! 🙂
Now that you know why I love pumpkins, pumpkin season, and making pumpkin everything, I’ll tell you how I made these delicious little muffins.
2/3 cup coconut palm sugar
2 cups brown rice flour
1/2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/2 tsp Himalayan Sea Salt
1 tsp xanthan gum
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger powder
1 chia egg (1 tbsp chia seeds + 3 tbsp water mixed together. After a moment it will be gelatinous)
1/2 cup vegan butter or coconut oil
15oz pumpkin puree (either canned or fresh)
1/2 cup chocolate chips (optional) (I use Enjoy Life brand because they are dairy/soy/nut free)
- Preheat oven to 400 and grease a muffin tin.
- Whisk all dry ingredients together.
- Add in the wet ingredients and mix well.
- Fold in the chocolate chips. Spoon into muffin tin. Sprinkle a few more chocolate chips on top of each muffin. Bake for 23 minutes or until a toothpick inserted in the middle of a muffin comes out clean.