Today is going to be a baking tutorial for you guys! Join me and my kids as we share with you how to make a Pumpkin Coco-Carrot Muffins. We created this recipe and its a favorite snack at home. This is a fun activity that you can make with your kids and get them involved in the kitchen. Moreover, in this recipe, I used my homemade organic roasted pumpkin puree and I use all organic ingredients when available. By the way, the pumpkins I use are from our garden. To begin with, mix all these ingredients in a mixing bowl:
- Coconut flour ½ cup
- Oat flour ½ cup
- Sprouted whole wheat flour ½ cup
- Organic evaporated cane juice sugar ¼ and ⅓ cups
- Himalayan sea salt
- Baking soda ½ teaspoon
- Aluminum-free baking powder 1 teaspoon
- Ground Cinnamon 1 teaspoon
- Ground cloves ½ teaspoon
- Fresh ground Nutmeg ½ teaspoon
Then, in another mixing bowl, whip for about 1-2 minutes 1 duck egg or you can use 1 XL chicken egg. Next, add ½ cup pumpkin puree, ½ teaspoon pure vanilla extract, ⅓ cup extra virgin coconut oil, and 1 ½ cup of milk. As for the milk, I used coconut or cow’s milk and they both turned out great. Mix altogether these ingredients for just about a minute, then add the dry ingredients and mix for 10-15 seconds. Do not over mix the ingredients. Add the ½ cup of shredded carrots and ½ cup of almonds or nuts of your choice. Lastly, bake in a pre-heated oven at 350 F for about 15-20 minutes.
Click HERE to find where you can buy these ingredients.
Here’s my video together with my kids making Pumpkin Coco-Carrot Muffins. I hope you enjoy it!