Fall is here and it’s time for pumpkin everything! The Banyan Ayurveda & Yoga Cancer Maintenance & Prevention Program participants were discussing the new season that’s upon us and the warmth of pumpkin bread. It inspired me to create a pumpkin and flax alternative. These are great for breakfast! It’s from a freshly cooked butternut squash pureed in the cuisinart. And you can use the leftover puree to make a pumpkin chai latte with rooibos tea. I like using a 6 cup muffin tin for double size muffins. These were moist and delicious! And don’t forget to vote!
Wet Ingredients:
1/4 cup milk (cow, coconut, etc.)
1/3 cup coconut oil (or ghee or mix of both)
2 eggs; 1/2 cup maple syrup; 1 cup pumpkin puree
1 tsp. vanilla extract
Dry Ingredients:
1 3/4 cup whole flour (gluten free mix or wheat)
1 teaspoon cinnamon, clove, ginger; 1/2 t nutmeg
1/3 cup ground flax
1 tsp baking soda
½ tsp salt
1/4 cup dry quick cooking oats
Directions:
- Preheat oven to 325* F
- Grease muffin tin
- Mix DRY ingredients in a medium bowl
- Mix WET ingredients in a large bowl, then add dry ingredients
- Pour batter in muffin tray
- Garnish muffin tops with slices almonds and raw brown sugar
- Bake for 28 minutes
Serves: 6
Preparation time: 35 minutes
Vata: Decreases
Pitta: Decreases
Kapha: Neutral
Season: All
For Individual Doshas:
Vata: Increase nutmeg, clove and cinnamon
Pitta: Fold in 1/2 cup chocolate chips or coconut flakes
Kapha: Use dry ginger
© 2020 by Ann Wagoner
www.lighthouseayurveda.com