Pumpkin Everything

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Pumpkin Pie Muffins (Recipe below)

Pumpkin Pie Muffins (Recipe below)

It took one day to go from summer to fall in Austin! I LOVE pumpkin everything but, somehow it’s mid October and I have not been able to jump on the pumpkin bandwagon yet! It has just been too hot and not at all feeling like fall in Austin, until this morning. No pumpkin spice latte, no pumpkin soup, no pumpkin overnight oats, no pumpkin muffins…

Until today! Today, I’m flipping the switch! Rallying the kids to ‘help’ me make our pumpkin muffins, besides, I always love a good excuse to teach them about all about food, nutrients, and the benefits of and differences between various foods. One thing we talk about a lot is how foods make us feel. The answer is usually different for everyone and we get a lot of laughs hearing the 2 year old’s answers :).

So, what are some of the nutrients in and health benefits of pumpkin? They’re rich in antioxidants, vitamins, and minerals, including:

  • Potassium which positively affects blood pressure

  • Beta carotene → Vitamin A, beneficial for eye health, immune support, may lower risk of some cancers

  • Vitamin E, an antioxidant, immune support, skin health

  • Vitamin C, immune support

  • Magnesium, riboflavin, B6, thiamin, niacin, folate

  • Iron

  • And SO much more!

In short, consuming pumpkin supports immunity, heart health, eye and skin health, blood pressure, blood sugar levels (due to it’s high fiber and low sugar content), and more.

It has even been known to help with asthma. Therefore, I’ll be putting pumpkin in EVERYTHING my 4 year old eats this winter! : / She’s my picky eater though so I’ll have to be sneaky. Stay tuned on that! ;)

After all this thinking about pumpkin, I actually am starting to crave it now! Off to make these muffins and maybe also some butternut squash soup. Yum!

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Pumpkin Pie Muffin Recipe

  • 1 ½ c blanched almond flour

  • ¼ c + 1Tbsp gluten free all purpose baking flour

  • 1 ¼ tsp pumpkin pie spice

  • ¼ tsp sea salt

  • ½ tsp baking soda

  • 3 Tbsp pure coconut milk (full fat, not the milk substitute)

  • 2 large eggs

  • ⅓ c pure maple syrup

  • 3/4 c pumpkin puree

  • 2 tsp vanilla extract

  • 1 tsp apple cider vinegar

  • ¼ c dark chocolate chips

  • ¼ c roasted pumpkin seeds (optional)

    • Preheat oven to 350. Combine dry ingredients in one bowl. Separately, combine wet ingredients. Mix dry and wet together and then fold in pumpkin seeds and chocolate chips. Fill lined muffin tins 3/4 full. Bake for 25-28 minutes