I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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I’m officially all out of pumpkin puree so let’s end this pumpkin theme off with my current favourite recipe. These gluten-free muffins are by far the best I’ve ever tasted (including those sugar-laden carbohydrate bombs found at my favourite coffee shop). It’s a good thing that pumpkins are a super food since I’m pretty sure I’ve eaten my own weight in muffins this season. On that note … let’s quickly recap some of the health benefits of pumpkin so that we can all feel a little bit better about eating 3+ muffins in one sitting:
Gluten-free, dairy-free, refined sugar-free muffins, the best you'll ever have, I promise.
Mix the dry ingredients (almond flour, oat flour, rolled oats, cinnamon, baking soda, baking powder + salt) in a large bowl. In a separate bowl mix together the pumpkin, grated apples, eggs, and maple syrup until smooth. Gently mix the wet ingredients with into the dry ingredients and fold in the dark chocolate chips and pumpkin seeds. Bake at 350F for 35 - 40 minutes. Serve hot from the oven with a touch of coconut oil.