Pumpkin Harvest Muffin

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Nutrition per serving    (USDA % daily values)
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Ingredients for 9 servings

Wet Ingredients:

1 cup milk of choice (I used almond)

1 tsp apple cider vinegar

1 tbsp chia seeds soaked in 3 tbsp water for 15 minutes

1 cup cooked pumpkin or other squash, mashed

1 cup diced apple

1/3 cup maple syrup

½ tsp vanilla

Dry Ingredients:

2 cups flour (I used whole spelt, but if you want a gluten free muffin you can use g/f oat flour)

1 tsp baking powder

½ tsp sea salt

½ tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

Pinch of cloves

Optional Mix in:

½ currants or raisins


½ cup pumpkin seeds

Topping: 1 Tbsp of oats for sprinkling



In one bowl combine the wet ingredients. In a separate bowl combine the dry ingredients. Pour wet mixture into the dry mixture and stir just until combined (do not over-mix). Mix in the optional add ins if desired. Fill paper lined or greased muffin cups 3/4 full with batter. Sprinkle the oats on top and bake for 25 minutes at 180 C (350 F) or until the tops of the muffins string back when lightly touched.

View instructions at
Sophie MacKenzie

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