PUMPKIN PIE MUFFINS
It's official, fall is here to stay! Despite a heat wave that spanned the midwest and northeast this week, temps are expected to quickly drop again over the weekend, and likely stay cool now that autumn is in full swing. The color palette shift in the leaves around here has seemed to happen overnight. Golden yellow, bright orange, and fire red nearly cover the landscape. What better way to celebrate than eating some satisfying, healthy pumpkin muffins? The pumpkin flavor in these is actually quite mild, while the sweetness of banana and the warmth of the spices are more dominant. The pecans on top are the best part- so don't forget to toss those on before pushing the pan into the oven. These make for a great grab and go breakfast or snack, full of nutrition that includes fiber, protein and omega 3s. Enjoy!
Pumpkin Pecan Muffins
(makes 1 dozen regular size muffins)
1 1/4 cup organic pumpkin puree
3 ripe bananas
4 pitted medjool dates
4 Tbsp chia seeds
4 Tbsp ground flax seeds
1 1/2 tsp vanilla extract
4 tsp pumpkin pie spice
3 cups old fashioned rolled oats
2 handfuls raw pecans
enough water to blend (approximately 1 cup)
Preheat oven to 350 degrees F for approximately 40-50 minutes. Fill regular size 12 cup muffin pan with paper liners or use unrefined virgin coconut oil for greasing.
Blend all of the ingredients above (except for the pecans) together in a high speed blender. Use the pulse button to help facilitate blending Do not add too much water, or it will prevent muffins from cooking properly. Divide the batter equally between the muffin liners. Sprinkle crushed pecans on top of each. Bake until golden brown and cooked through.
Put the wet ingredients in blender first at the bottom facilitate easier blending.
Store your bag of ground flax seed in the refrigerator. It goes rancid quickly and will keep longer when refrigerated. Make sure your bananas have spots on them to insure ripeness. The more ripe your bananas are, the sweeter your muffins will taste!