This is actually NOT my own recipe! This is a review of recipe and my first one at that! I want to start a series of reviewing recipes I find either through Pinterest or Instagram, really wherever I find them. I have had so many hit or misses trying out new recipes so now I can share what worked for me and what didn`t and then what I suggest if you want to try them too.
This week I tried out Pumpkin Spice Muffins. I had a lot of leftover pumpkin from our Thanksgiving feast and I hate wasting food when I know I can find a way to make something out of it! So cue hoping onto pinterest searching for what I could bake this pumpkin into to. I usually like to try and make my own concoctions but pumpkin is not something I`m very familiar with so again pinterest- always saving my day.
This recipe comes from the blogger Shannon who runs theglowingfridge.com. First off disregarding the recipe, her blog is amazing! She is seriously so creative and you should check it out, even if pumpkin isn`t your thing.
MOVING ON 🙂 The first thing I fell in love with was the ingredients! This is a vegan and gluten free recipe, and while I`m not vegan I do love the chance to try out vegan things and learn what is good for baking as far as substitutes and what not. Not only that but they are healthy, easy to find, and generally just all good for you.
- Gluten Free all purpose flour
- coconut sugar
- baking powder
- baking soda
- cinnamon, pumpkin pie spice, and sea salt
- canned pumpkin
- non dairy milk (I used coconut)
- maple syrup
- vanilla extract
See? These ingredients are ALL good for you and easy to use. I personally substituted the apple sauce for coconut oil, mainly because I did not have applesauce on hand- but coconut oil is also amazing for you. It is good for getting in your good fats and helping your digestive system stay on track. Pumpkin itself is full of fiber, provides your daily vitamin A intake and is a low glycemic food. So the ingredients here were a WIN WIN for me.
As for the recipe itself, it was very easy to follow along and I only came across a few problems. First off, the batter was more the consistency of a batter for a bread loaf so I ended up adding more coconut milk to mine. Not a hard problem to fix, and actually common so no big deal there. The second problem I was having was the bake time is 17-19 minutes but I ended up needing to bake for 25+ minutes. That too is not the biggest deal ever but still minutes are important!
GUYS. My ENTIRE house smelled like the definition of fall while these were baking. IT was seriously so amazing and part of me wants to bake these everyday just for the fact that my house smelled so freaking good throughout the whole day. It was a cinnamon-y spiced wonderfulness that I cannot get over. So yes, they came out of the oven smelling like every thing you have ever wanted in this pumpkin spice season.
As far as the taste- these muffins were pretty good. They were not as sweet as I was expecting, but in a good way. I love my share of sweets but I really don`t like it when baked good are overly sweet, I like the simple stuff. They were a really good balance between sweet and spiced with a more hearty texture and I really, really enjoyed them. The pumpkin flavor was also not over powering and gave them the perfect color! They were actually quite filling as well so while I wanted to eat all of them at once, the filling ingredients put me to a stop. I definitely think this mixture would bode way better for a pumpkin loaf instead of muffins but nonetheless, this was definitely a pinterest HIT! Thank you Shannon for this wonderful, healthy recipe that worked out rather well!
SIDE NOTE- I have the pickiest 8 year old brother and he LOVED them- so I think that definitely means something!!
IF you want the full recipe (And I definitely suggest you try it!) check out this link! Pumpkin Spice Muffins and enjoy with a morning coffee or as an afternoon snack with fruit or a chia latte because yum.