Who ever said pumpkin spice muffins were only for the fall? You’ll want to make these vegan, gluten-free, dairy-free pumpkin spice beauties again and again as they are super easy to whip up and just down right delicious! Made with organic buckwheat flour and a number of autumn spices like cinnamon, nutmeg, ginger and of course pumpkin spice. Perfect for breakfast throughout the week, an on-the-go snack, or a good head turner at the office 🙂 yep, that right these are too good to share!!
Today was the most perfect spontaneous Sunday. I had no set plans, with no real intentions, no expectations or “to-do’s” except to go for my usual early morning long run, spend time with my pooch and of course do some meal prep for the week ahead. This is my typical Sunday which to some may seem terribly boring, but to me… it’s heaven on earth! My phone rang and immediately my smile grew bigger and bigger with the decision of meeting up with a long-time girlfriend for lunch at the sweet little bakery down the street. The two of us chatted over triple stacked, extra large, “can’t get my mouth any wider” sandwiches which leaded us to visit a vintage interior shop and then our final stop at a handmade market downtown.
Im still smiling 🙂 Thank you Carly!
This past weekend definitely did not feel like fall… the temps seem to be getting hotter and hotter as the summer winds down. So strange. However, my feelings for fall haven’t taken a back seat whatsoever. Ever since September 1st arrived, all I’ve wanted to do is crack open a can of pumpkin and fill my home with the smell of everything to do with the new season. So here they are! My very first batch of soft, moist, healthy, delicious pumpkin muffins!
I decided to try using organic sprouted buckwheat flour which is gluten-free and carries a serious health punch. Did you know that?
First of all for all of you that don’t know too too much about ‘sprouting’ in general, here are a few Nutritional facts for ya:
- Sprouting takes a nut or seed that is dormant and brings it to life. You can watch as a food that has been sitting in a bag on a shelf for months begins to grow a little sprout and transforms. One of the easiest foods to sprout is buckwheat. Buckwheat becomes packed with live enzymes and vital nutrients when sprouted.
- Sprouted buckwheat is an amazing food because it tastes like a grain but is actually gluten and wheat free and not a grain at all. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids. This makes it perfect for diabetics and those who want to cut down on their sugary carbohydrates and to balance their blood sugar levels. It is also known to lower high blood pressure.
3. Sprouted buckwheat also cleanses the colon and alkalizes the body. Buckwheat is a wonderful super food for people who have varicose veins or hardening of the arteries. One of the reasons is that it is full of rutin, which is a compound that is known as a powerful capillary wall strengthener. When veins become weak, blood and fluids accumulate and leak into nearby tissues, which may cause varicose veins or hemorrhoids.
4. This healing food is also rich in lecithin, making it a wonderful cholesterol balancer because lecithin soaks up “bad” cholesterol and prevents it from being absorbed. Lecithin neutralizes toxins and purifies the lymphatic system, taking some of the load off of the liver. Sprouted buckwheat is also a brain boosting super food. 28% of the brain is actually made up of lecithin. Research suggests that regularly consuming foods rich in lecithin may actually prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer.
Lastly,
5. Buckwheat is high in iron so it is a good blood builder. It also prevents osteoporosis because of its high boron and calcium levels. Sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10. It contains all of the B vitamins, magnesium, manganese, and selenium, as well as many other health giving compounds.
You can find all of this information and more at www.foodmatters.com
So who’s ready to bring some spontaneous goodness into there life this week?
Let’s do this shall we! Enjoy babes!
(gluten-free) 
(dairy-free) 
(vegan)
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 35 minutes |
| Servings |
muffins
|
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 & 3/4 cups natural cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turbinado sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vegan butter
- 2 tablespoons unrefined organic coconut oil *melted and cooled
- 1/4 cup ceylon or regular ground cinnamon
- 1/2 flax meal + 5 tablespoons water mashed
- 1/2 cup coconut sugar
- 1 cup fresh cranberries *I like to use Farmer's market brand
- 1/2 cup fresh-squeezed orange juice *I like to use either Enjoy Life or Lily's Sweets Brand
Ingredients
|
|
- Preheat the oven to 375 degrees F.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or spray generously with coconut oil spray (so muffin batter doesn't stick)
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and pumpkin spice.
- In a large bowl, mix the (melted and cooled) coconut oil and flax eggs together. Stir in the coconut sugar and pumpkin puree until well combined. Slowly add the dry picture to the wet mixture and stir until combined. Fold in the chocolate chips.
- Divide batter into 12 muffin cups. bake for 20 minutes or until toothpick inserted in the middle of a muffin comes out clean.
I haven't tried this recipe with other gluten-free flour blends so keep in mind that if you are using a different flour the results may vary. However, in saying that I would say most gluten-free flours would work just fine.
DID YOU MAKE THIS RECIPE? Let me know if you try this recipe! I’d love to see it and share it!” Tag me on IG @thenaturallynatalie or hashtag #thenaturallynatalie
