Guest Post; Pumpkin Spiced Muffins with a Maple Frosting

This seasonal pumpkin spiced muffin recipe is written by the lovely @libbys_health_bites … As I am  featuring pumpkin this week, with Halloween and Thanksgiving round the corner, I asked Libby to get involved and have a go at creating these tasty tea time treats. They are free from gluten and refined sugars – so you can indulge happily!

So, here is the recipe: 

You will need:

  • 1/2 cup spelt flour (or other gluten free flour)
  • 1/4 cup coconut flour
  • 2tsp cinnamon
  • 1tsp xanthan gum (gluten free alternative to baking powder)
  • pinch salt
  • 1/2cup egg whites
  • 1.5tbsp date nectar (or natural sweetener)
  • 2tsp vanilla extract
  • 1/2cup pumpkin purée

Method

  1. Preheat oven to 180’C. Prepare a 6-cup muffin tin with cases.
  2. In a large bowl, combine both types of flour, baking powder, cinnamon, xanthan gum and salt. Mix well.
  3. In a separate bowl, combine all remaining ingredients. Whisk until mixed well.
  4. Transfer liquid bowl to the large bowl, and stir until just mixed.
  5. Evenly distribute batter into the muffin pan, and smooth.
  6. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 – 18 minutes.

For the frosting: place 4 tablespoons of canned coconut milk and two tablespoons of maple syrup in a bowl and using either an electric whisk or beat by hand until smooth. Top with some crushed walnuts or a cinnamon dusting.

And, ENJOY!

xxx

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