Power Pumpkin Muffins (And Our Camping Trip! + Photos)

So last week, I mentioned I would be going camping this week and my next post would be right after I got back and I’d tell you all about it! We planned to go two nights and be back this morning, but we actually came back home late yesterday evening! We did everything we set out to do, and so both of us decided instead of spending another night in the tent and leaving first thing in the morning (before even having a coffee) and lugging all our stuff and our blankets and tent in the rain, we would just do it all that night and head home. It was nice to shower and sleep in my own bed, the only thing we were really missing out on was falling asleep to the sounds of the brook (which I did miss, a lot). But it was such a fun little adventure! I’m so glad we found the spot we did. Mom found out who the land owner was and got permission to camp there. The brook was wonderful, the area was beautiful, and it was completely secluded and private. I even made a few squirrel friends!

Our first meal made over the fire was salmon, broccoli and baby red potatoes! We wrapped them each in tin foil and added olive oil, salt, pepper & herbs. Then we read our books and wrote in our journals by the fire. In the morning we rushed to make eggs, ham & toast in the short spurt of pouring rain that came out of nowhere! (Not pictured). We went on a hike and gathered birch bark for kindling and apples. For lunch we boiled dehydrated chili we had prepared beforehand in our new dehydrator, and made fresh biscuits in a pan! It was a really late lunch as we spent a lot of time in the tent hiding out from the rain, and our hike took up some time too, so we were too full to even bother with supper and had lemon yogurt as a snack instead.

I suppose you’re also here for this pumpkin muffin recipe! This recipe I had to try a few times to get just the right amount of liquid and dry ingredients. My first try was just too much pumpkin, and I couldn’t get them to fully cook into muffins, they just stayed as mush. They also were very bland, so I added lots of delicious flavour boosters my second try. I love the combination of the pumpkin, the dried cranberries and the mini dark chocolate chips. Such a delicious blast of flavour in your mouth! These muffins are pretty crumbly, so they’re messy, but totally worth it. It also makes them perfect for crumbling over things like yogurt, cottage cheese, cereal, oatmeal or smoothie bowls! Such a fun addition for a delicious kick of pumpkin to your usual breakfast!

I think fall flavours are my favorite kind of flavours. I’m so excited to go picking out pumpkins and carve them! And of course, roast all the seeds in some olive oil and herbs (Mmm!). I’m also going apple picking in the next few weeks, and plan on making apple pie, caramel apples and pumpkin spice apple sangria! Yum!


(Sugarless, Flourless) Power Pumpkin Muffins

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m
  • Yield: 6 muffins

Ingredients

Dry Ingredients

  • 1/2 c almond flour (or coconut flour)
  • 1/2 c dried cranberries or raisins
  • 1 tbsp. hemp hearts (optional)
  • 1 tbsp. ground flaxseed
  • 1/2 tsp. ground nutmeg
  • 2 tsp. ground cinnamon
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/4 c 100% whole grain large flake oats
  • 2 tbsp. mini dark chocolate chips (+ more for garnish)

Wet Ingredients

  • 1 1/4 c canned pumpkin
  • 1 large egg
  • 1 large egg white
  • 1 tbsp. canola or peanut oil
  • 1 tbsp. honey
  • 3 tbsp. pure maple syrup
  • 1 tbsp. vanilla extract

Directions

  1. Preheat oven to 350°F.
  2. Add all the dry ingredients to a medium bowl and mix well.
  3. Add the wet ingredients to a large bowl and whisk.
  4. Add the dry ingredients to the wet ingredients and mix until combined.
  5. Evenly divide the mixture into a half dozen muffin tin lined with paper cups. (Note: the muffins will not rise, so create a muffin shape with the mixture, making tall rounded tops).
  6. Top with extra oats and chocolate chips.
  7. Bake for 30 minutes.
  8. Remove from oven and place on a cooling rack until cooled. Store in the fridge in an air-tight container and consume within 5 days.

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 



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