As pumpkin season is on, I always end up with tons of fresh or frozen pumpkin purée. Yayyy! Yeap, I am addicted to anything pumpkin ( PSL lover for life!!) and I am not afraid to say so. In pie, coffee, bread, chia pudding, name it and you’ll probably find me adding pumpkin to it from September to December. I like to extend the season for as long as possible and will freeze a good amount once the fresh pumpkin season is at its peak.
So, on for muffins now. I found this recipe on Google Search after getting furious at Pinterest for not giving me any decent doughy pumpkin and oat recipes. Seriously, I got all types without oat but once I added oat, I only got baked bars… pretty disappointing. Might account for the fact that in New Zealand it is fall/winter when in the rest of the world it’s summer and spring.
Anyways, I found the perfect recipe on COOKIE+Kate blog and will use it every time I want spicy pumpkin muffins. It’s full of whole food awesomeness and delivers a nutritious breakfast. The only thing I changed is the sweetener. As good quality honey and maple syrup are out of this world expensive in NZ, I went for blackstrap molasses which is real good with pumpkin spices.
Along with a good cup of Chicory Bullet “Coffee” and some Pinterest research, my morning went on like a charm.
Don’t forget to have a good look at Kate’s blog for any whole food inspo, I’ve tried several recipes and they all turn out so well. Bonus, she is so nice to read!
Time for me to go for a run!