Last year I wanted to try make pumpkin muffins but just did not have the time. This year I added it to the Fall Fun activity list and made the time.
I decided to take my banana muffin recipe and just replace the bananas with pumpkin. It worked out that I had extra pumpkin pie filling from making tarts which just happened to be the amount I needed…it was fate.
- 1 1/2 cups spelt flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup maple syrup
- 1/4 cup coconut oil (softened or melted)
- 2 large eggs (beaten)
- 1 tsp vanilla
- 1/4 cup of apple sauce
- 1 1/2 cups pumpkin filling
- Preheat oven to 350 degrees. Line a standard 12 cup muffin pan with paper liners or grease pan. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Make a well in centre of flour mixture. In well, mix together maple syrup, coconut oil, eggs, vanilla, apple sauce, and pumpkin filling. Stir together, do not over mix. Spoon batter into muffin tray.
- Bake until a toothpick inserted in centre of a muffin comes out clean, 25-30 minutes. Remove muffins from pan and let cool.
They tasted delicious; very light and fluffy. I think I enjoyed them more than the regular banana recipe. This recipe is definitely a keeper for our family.
Thanksgiving is not complete without pumpkin pie and since ‘bake a pie’ was on my fall activity list I can now scratch another item off. Okay I actually just made tarts instead of a full pie but in order to cross it off the fall fun list lets just call them mini pies!
Over the past few years in my journey to eat healthier I have adjusted many favourite dessert recipes to have less sugar, or at least contain a more natural sweetener, as well as no dairy. It was time to come up with a new pumpkin pie filling. With the clock ticking I crafted a new recipe. It took a couple tries to get the spices right but other than that it was a great success.
Pumpkin Pie Filling
*makes for 2 pies or 1.5 dozen tarts
- 3 1/4 cups of pumpkin puree ( 1 can of pumpkin puree)
- 150 ml pure maple syrup
- 100 ml almond milk (can substitute with the milk of your choice)
- 1/2 tsp salt
- 6 tsp cinnamon
- 1 tsp ginger
- 1 1/2 tsp nutmeg
- 1 tbs arrowroot powder
- 3 eggs
- Heat oven to 350*. Beat eggs in a bowl and add remaining ingredients. Stir until blended.
- Pour filling into unbaked pie or tart shells.
- Bake for approximately 25 minutes for mini pies or tarts. **I have not tried the recipe in a full sized pie yet. Not sure about baking time, probably around 30-40 min.** To test the pie insert a knife, if the knife comes out clean its done, if not bake for longer.
- Let pie cool before serving.