Cran Pumpkin Holiday Muffins!
These light and fluffy muffins are packed with decadent flavor and are sure to create that warm holiday feeling every morning you treat yourself to one.
Hey guys! It’s Alana Roach here, from the the wellness blog Explorations of Self, with another awesome recipe for the holiday season. These are the best muffins I have ever had!
Even if you aren’t a pumpkin person, you will 100% love these muffins.
I love Fall because of these pumpkin muffins. They are the most delicious thing ever. I can not express just how good they are! When they were ready, I was offering them to everyone I knew, proudly YUM!
Did you know that baking is good for mental health? Yes! When you are baking you are in a meditative state while being completely present and calm. When we are fully present with the textures, smells, heat, and tastes, we are, in a sense, having a tantric baking experience and in return are releasing major endorphins! Baking is a way to deeply nourish our selves through a sensory experience. Plus, in this day and age of fast food overload, anytime you take the time to make something at home, I applaud you! It’s also a good way to feed your right brain of creativity! Yes! Baking is one big artistry! We experiment, we tweak, we share, and we are delighted (Sometimes not so delighted) at the result.
Your family and friends will love this awesome recipe! You might want to make a double batch to get in the holiday spirit.
Trader Joe’s has really great Organic Pumpkin Puree. I go there for all of my baking goods!
Here’s the recipe:
Cran Pumpkin Holiday Muffins!
These ultra soft and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser!
Author: Alana Roach
Recipe type: Breakfast
Serves: 12
INGREDIENTS
•1¾ cups buckwheat pancake mix
•1/2 cup maple syrup
•1 tsp stevia
•1 teaspoon baking soda
•½ teaspoon baking powder
•½ teaspoon salt
•2 teaspoons ground cinnamon
•¼ teaspoon ground nutmeg
•2 large eggs
•1 (15 oz) can pure pumpkin puree
•½ cup coconut oil, melted
•1 tablespoon almond milk
•1 teaspoon vanilla extract
•Order Ingredients
INSTRUCTIONS
1Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
2In a medium bowl, combine the buckwheat mix, sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
3In a small bowl, combine the eggs, pumpkin puree, coconut oil, nut-milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
4Using an ice cream scoop, scoop the batter into the prepared muffin pan.
5Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.
NOTES
You may need to heat up your coconut oil if it is solid.
BIO : Alana Roach is a International Yogi currently based out of Annapolis, MD. Formerly adorned by the city lights and the busy streets of America, she was then whisked away by the illustrious path of yoga and took to traveling the world to share it with others. A few years back she started to write about the transformation she undertook by practicing conscious meditation. Her passions became her career and she now holds RYS Teacher Trainings & International Retreats, Health Coaches, and writes every opportunity she gets. In her spare time she loves cuddling with her daughter, surfing, being in nature, and living amongst her ever growing and global loving and conscious community. She is on Facebook , Instagram, Twitter, and can be reached by email explorationsofself@
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