Spiced Pumpkin Muffins
Did you know that the spices in pumpkin spice are actually really great for your digestion?
That’s right, pumpkins spice is good for you, if it’s made from the real deal, meaning ground up spices.
Not the kind you see in lattes where it’s just corn syrup with "natural flavors”. That stuff spikes your insulin and sends your liver on a roller coaster. We’re talking good for you, warming, carminative herbs that increase blood flow and support your entire digestive system. Doesn’t that sound like a much better deal?
Before we get into making these delicious muffins let’s take a quick dive into why these culinary herbs are also medicinal.
Cinnamon- Carminative, improves blood flow, anti-microbial
Ginger- Carminative, anti-spasmodic, improves blood flow, soothes nausea
Nutmeg- Carminative, analgesic, stimulates blood flow
Spiced Pumpkin Muffin Recipe
Ingredients:
2 cups of flour
1/3 cup of sugar (if you like sweeter muffins go with 1/2 cup)
1 tbsp of ground flax seeds
2 tsp baking powder
1/2 tsp of salt
2 tsp of ground ginger
2 tsp of ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1 cup of pumpkin puree
3/4 cup of water
1 tsp vanilla
Method:
Start by heating your oven to 400 degrees
Prepare your muffin tin with paper liners or by greasing it.
Add flour, flax seeds, baking powder, sugar, salt, and spices to a medium size mixing bowl and mix until combined.
In another medium bowl measure out pumpkin puree, water, oil, and vanilla and stir until combined.
Add the liquids to the dry mixture and fold in until the ingredients are just combined. About 7-10 fold. More than that and you’ll get peaked muffins.
Scoop batter into the muffin tin filling the cavities ¾ of the way full.
Bake for 18 minutes. Check for doness with a toothpick. Allow to cook for 5-10 minutes. Enjoy!
