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Pumpkin Muffins

2 cups   Spelt or PC Gluten Free Flour

2 tsp      Baking Powder

½ tsp    Baking Soda

½tsp     Salt

1 tsp      Ground Cinnamon and Nutmeg  each

½ cup   Raw Sugar Cane – brown

1/3 cup  Sunflower, Safflower, Grape seed Oil

1 cup     Canned Pumpkin

1             Egg

1 ¼ cup Milk Alternative

1 cup     Cranberries and Pumpkin Seeds each


  • Preheat Oven to 400 F degrees.
  • Use non-stick pans or muffin cups
  • In Large bowl mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In medium bowl whisk together sugar, oil, pumpkin, egg and milk.
  • Stir liquid mixture into dry mixture just until moistened; add more milk if too thick.
  • Mix in cranberries and pumpkin seeds
  • Bake 18 – 20 minutes

Makes 12 muffins


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