A cook at the Shambhala Meditation Center in Colorado shared this recipe many years ago while I was volunteering in their kitchen. It is, by far, the best pumpkin muffin recipe I have ever come across. Those of you who were at the Courtside Club in Los Gatos may remember these muffins. We would literally sell hundreds in the cafe.
- 2.5 cups flour (spelt, wheat or all purpose work best)
- .5 cup polenta or corn meal (if you don’t have it, sub flour or ground flax seed)
- 2 tsp. baking soda
- 2 tsp. ground ginger
- 3 tsp. ground cinnamon
- 1 tsp. ground cloves
- .5 tsp. nutmeg
- 2 cups sugar (using one cup works fine)
- 2/3 cups melted butter or olive oil (melted coconut oil is also great)
- 2 cups pumpkin puree
- 4 eggs (for a vegan version, use a flax eggs)
- 2/3 cup of water
- 1 cup raisons (optional)
- 1/2 cup nuts (optional)
Mix all dry ingredients in a large bowl. Add wet ingredients. Mix batter well until all ingredients are evenly incorporated.
Spray a muffin tin with non-stick spray (or lightly oil the tin with olive oil, coconut oil or any other oil you might have on hand). Load each cup a little over half full. Bake at 350 degrees for about 25 minutes or until dough if fully cooked through (do the toothpick test!).
This recipe makes about 21 muffins. Perfect for sharing with your friends and neighbors. For a smaller batch, simply cut this recipe in half.
How do you make a flax egg? Just mix 1 tbsp. ground flax seed with 2.5 tbsp. water. This equals one egg and works in almost all recipes.
These muffins make a great breakfast with some almond butter for protein, are a great pre-workout snack or a great dessert if you top them with some vanilla ice cream. You can even press the batter in a waffle iron for pumpkin waffles.
Now about your muffin tin. Make sure it is a stainless steel tin and not one of those coated non-stick tins. Those usually are make of aluminum which is associated with some serious health concerns.
Happy New Year Everyone!