In October, 2010 issue of Oxygen Magazine on p. 70!
Ingredients
1 cup and 1 tbsp spelt flour or whole wheat flour (I used spelt)
2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp pumpkin pie spice, divided
1 cup pumpkin, pureed (I used pumpkin from the can – but not the pie filling stuff!)
2 large egg whites, whipped
1 tsp vanilla extract (I use pure not artificial)
1/2 cup and 1/3 cup natural honey (I use raw)
1/4 cup soy milk (I use unsweetened vanilla almond milk)
1/4 cup and 1 tbsp coconut oil, divided
1 cup of rolled oats
1/2 cup and 3 tbsp green pumpkin seeds, divided (make sure you don’t get salted)
1 cup sliced strawberries
Directions
1. Preheat oven to 425F. Grease muffin tin. I use Pam but you can use the coconut oil too!
2. Large mixing bowl: mix 1 cup flour, baking powder, baking soda and 1 tsp of the pumpkin spice. Set aside.
3. In another mixing bowl: mix pumpkin, egg whites, vanilla, 1/2 cup honey, almond milk, and 1/4 cup of coconut oil. (if the honey and coconut oil are solidified put them in the microwave for 10 – 20 s to liquify). Mix well.
4. Combine both bowls and add oats and 1/2 cup of pumpkin seeds. Stir gently. I used a whisk.
5. To make the topping, mix 1 tbsp flour, 1/4 tsp spice, 1/3 cup honey, 1 tbsp coconut oil and 3 tbsp pumpkin seeds.
6. Fill muffin cups 3/4 full. Then evenly distribute the topping and then finally top with the strawberry slices. I made teepees with 2 slices on each muffin.
7. Bake for 20 mins. Cool. Serve!
I found the topping is really sweet. I might make it again but with less honey as it kind of hardens at the top of the tin.
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