Today being the first day of Canadian Thanksgiving Weekend, I thought I’d bring you a great recipe for baking up a perfectly thanksgiving-esque treat. The good thing about these muffins is that they’re sweet enough to have for dessert, but healthy enough (hello, coconut oil) to eat for breakfast. Whatever way you cut it, they’re delicious and would be perfect for any morning this weekend, and easy to make shortly after rolling out of bed from your turkey coma. We’ll be heading to Whistler for a night for our first of two Thanksgiving dinners, and I’m really excited to be spending some downtime with close friends and family.
Pumpkin Spice Muffins
Makes a dozen
2 cups pumpkin purée (our family swears by E.D. Smith)
3 cups flour
1 cup sugar
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 tsp salt
1 cup coconut oil, melted and cooled
1) Preheat oven to 350F. Prepare muffin cups in baking sheet.
2) In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.
3) In a mixer, beat pumpkin, coconut oil and eggs.
4) Slowly add flour mixture to pumpkin mixture.
5) Add to muffin cups and bake in oven for about 25 mins.
Happy thanksgiving weekend!