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Caribbean Pumpkin Muffins 🎃🌴
It’s a cozy, rainy Saturday morning on St. Croix… And what could be better for a rainy morning than a plate of warm, gently spiced muffins? I call these muffins “Caribbean” because I made them with local Calabaza pumpkin and ginger straight from the earth of my little home island, but this recipe will work with pumpkin and ginger from anywhere in the world. 🌎 These muffins have the added health bonuses of whole wheat flour, flax seed, and much less sugar than other muffin recipes.
(Makes two dozen)
- 3 c whole wheat pastry flour
- 1 ¾ c light brown sugar
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- 1 tsp salt
- 2 c Calabaza pumpkin puréed with a 1 inch piece of fresh ginger (or, if using dried ginger, add about 1 ½ tsp with the dry ingredients)
- 4 flax eggs (¼ c ground flax seed whisked with 1 c water, set in the fridge for 15 minutes)
- 1 c coconut or vegetable oil
- 1 tsp vanilla
• Optional add-ins: 2 c chopped nuts and/or dried fruit
- Preheat oven to 350F. Line a muffin tin with baking papers.
- Sift dry ingredients together in a large bowl.
- Combine wet ingredients in another bowl. Pour into the “dry bowl,” and mix until just combined.
- If using, gently fold the add-ins into the batter.
- Spoon the batter into the muffin papers, and bake for 25-27 minutes, or until a toothpick comes out clean.