Healthy Living Magazine


"Fall" into clean eating with Kathy Smart's seasonal selections! These muffins are moist with a taste of cinnamon, nutmeg and a crunch of pecans. Eat local and get an iron hit from pumpkin seeds in this delicious Pumpkin Muffin Recipe!

Serves 12

1½ cups gluten free flour blend
2 tsp cinnamon
½ tsp nutmeg
2 tsp baking soda
½ tsp sea salt and black pepper
1 can (15oz) pumpkin puree (approx. 1½ cups)
2 eggs
¼ cup coconut oil
½-¾ cup of maple syrup/agave nectar
1 tbsp. vanilla extract
½ cup pecans, chopped
¼ cup pumpkin seeds

Combine all dry ingredients, combine all wet ingredients then add dry ingredients to the wet ½ cup at a time. Bake in preheated oven at 350 for 20-25 minutes.

Per Serving:
181 calories
4.5 g protein
9 g fat
23 g carbohydrates
3 g fibre
9 g sugar

Recipe created by Kathy Smart, North America’s Gluten-Free Expert, Best Selling Author Chef and Nutritionist.

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