Warming, Nourishing Pumpkin Muffins
Autumn and Winter are characterized by light, cold, mobile, dry qualities. The same qualities we see in nature also take shape in our digestive tract and body. As in all things Ayurveda, “like increases like and opposites balance.”
This means that we want to utilize ingredients that are heavy, warming, stable, and moist during these months of the year to balance our bodies.
This recipe has all of these qualities. The supportive ingredients in these muffins include:
- Almond flour – heavy, oily, nourishing
- Oat flour – nourishing, heavy, easy to digest
- Cashews – nourishing, warming,
- Pumpkin – heavy, ground, nourishing
- Ghee – moist, easy to digest, nourishing supportive of all 3 ayurvedic body tyypes
- Cinnamon – warming digestive
- Salt – helps the body retain hydration during dry times of the year
All of these ingredients support a healthy Autumn and Winter diet to keep the body hydrated, nourished and grounded.
Why pumpkin muffins in the Fall/Winter??
These super moist pumpkin muffins are easy to make, taste amazing and are a wonderful addition to your Autumn/Winter diet. The almond flour, oat flour and pumpkin are all supportive of cold and windy winter weather. The ingredients are grounding and warming. Both are qualities needed by the body during these cold months.
Cozy up with one of these muffins and a ginger tea latte and prime your body for nourishment and relaxation.
The only concern with making this muffin is that they are SO good and its hard to have just 1. In fact, I usually eat 2.
Protected: Morning Routine
This content is password protected. To view it please enter your password below: Password:
Protected: Evening Ritual
This content is password protected. To view it please enter your password below: Password:
Protected: Earlier, lighter, dinner
This content is password protected. To view it please enter your password below: Password:
Protected: The Ayurvedic Doshas Presentation
This content is password protected. To view it please enter your password below: Password:
Chocolate Chip Pumpkin Muffin with Cheesecake Frosting
Equipment
- Silicone muffin mold pan
Ingredients
Muffins:
- 1 cup oat flour I blend whole oats into a flour
- 1 cup almond flour I like Honeyville blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon mineral salt
- 1/4 cup mini dairy free chocolate chips I use Enjoy life dairy free chocolate chips
- 2 eggs, lightly beaten
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1/4 cup maple syrup
- 1/2 cup coconut or other alternative milk
- 3 tablespoons ghee, melted and cooled
- 1 teaspoon vanilla extract
Cashew Cream Cheese Frosting
- 1 cup cashews, soaked overnight or 1 hour in hot water
- 2 tablespoons lemon juice
- 1-2 tablespoons maple syrup
- 1/4 teaspoon mineral salt
- 1/8 cup coconut or other alternative milk, or water
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut oil
Instructions
Make the muffins:
- Preheat oven to 350 degrees
- Combine oat flour, almond flour, salt, cinnamon and baking soda and chocolate chips in one large bowl. Set aside.
- Combine melted ghee, whisked eggs, maple syrup, pumpkin puree, coconut milk, and vanilla extract and mix until well combined.
- Pour the wet ingredients into the dry and mix until well combined. The batter will be thick.
- Pour the batter into 9-12 muffin cups of silicone muffin molds (depending how big you like them). Fill only about 2/3 full to avoid spilling over the sides.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cook completely before frosting.
Make the frosting:
- Soak cashews overnight. Or, alternatively, soak them in hot water for about an hour.
- Drain cashews. Then combine cashews, lemon juice, melted coconut oil, maple syrup, coconut milk, vanilla extract and salt into a high speed blender such as a vitamix (the cashew cream cheese will not be smooth and creamy unless you use a high speed blender)
- Once the muffins have cooled completely, drizzle or spread the cheesecake frosting on the muffins or alternatively, fill a plastic sandwich bag with the frosting, cut the tip and frost the muffin like you would a cupcake.
- ENJOY!