Yeah For Fall!
I just took the last bite of the last PUMPKIN MUFFIN WITH CRYSTALLIZED GINGER that remained from a recent batch I made on the first day of October. Fall has sneaked in almost unnoticed here in the Southern Appalachian Mountains but still it calls for some baking and nothing says FALL IS HERE to me like a pumpkin muffin. Who doesn’t enjoy the smells of lovely spices floating through the room. I sure do. It simply adds to the hominess (Don’t know if that’s a real word but it works for me).
So, I went on a hunt for a new recipe to try. It’s not that I didn’t love my 50 year old recipe from a very old cookbook. I was just wanting something new. After a few minutes of browsing I landed on the recipe I was going to use as the foundation for this recipe of pumpkin muffins. I found it on LOVELY LITTLE KITCHEN. (Take a moment to check it out and subscribe)
Now, I say this muffin recipe is the foundation for my pumpkin muffins because I always tweak recipes. I just can’t help it. I’m one of those people who often just wings it in the kitchen. That being said, there were only three things I changed or added to this recipe. It is pretty fantastic as it is but due to some dietary changes I’ve been making I revised it some.
The first thing I swapped out was the white sugar for SWERVE.
Swerve is a brand of sweetener made up of erythritol and oligossacharides. According to the Swerve website:
“Erythritol is made by fermenting glucose with Moniliella pollinis, a natural microorganism. It also naturally occurs in many fruits and vegetables like melons, grapes and asparagus. Erythritol is classified by the FDA as a zero-calorie, 4-carbon sugar alcohol that does not affect blood glucose… Oligosaccharides are sweet, non-digestible carbohydrates sourced from select fruits and starchy root vegetables. Oligosaccharides are prebiotic fibers, so they’re not only tasty, but they can help stimulate beneficial bacteria in your gut.”
I’ve been aggressively removing processed sugar from my diet. It turns up occasionally like in today’s recipe (I use some brown sugar) but overall I’ve eliminated 80% of the sugar I used to ingest and I can definitely feel the difference. This was the only sugar free sweetener that didn’t have digestive side effects. In fact, it claims to help your gut. That’s a win/win – it’s zero calorie and good for your tummy.
The second thing I changed was I added 1/2 cup CHOPPED WALNUTS.
I’ve always loved walnuts in baked foods and thankfully I am doing my family a big favor when I do. According to Healthline:
“These nuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods. Eating walnuts may improve brain health while also helping to prevent heart disease and cancer”
Sounds good to me.
Finally, I added 1/2 cup CRYSTALLIZED GINGER.
Okay. So you are probably expecting me to tell you how great crystallized ginger is for your health. Well although ginger has many great qualities, crystallized ginger seems to undo all of that except for one thing. It makes my taste buds happy.
So now it’s 9:47 a.m. at the Liner House, my muffin is gone and it’s already been a busy day.
I have a fairly regular routine that looks something like this:
- Wake up
- Lay in bed for a while thinking and praying before the kids start the barrage of daily questions.
- Get up and finish my devotional thinking and reading.
- Make my bed (ALWAYS)
- Go downstairs and sweep the floor then get breakfast and espresso ready…
This is where things start looking different from day to day depending on what’s on the schedule. No two days are the same especially when you are a fairly old dog trying to learn some new tricks. Today it involved helping my son Stefan shoot an update video for our YouTube Channel, LINER HOUSE then getting to work on this blog post after making sure Zane was good to go with his math and reading for his homeschool. Thankfully, today that last pumpkin muffin was able to evidently treat my gut, brain and taste buds without the bad stuff. I know what you’re thinking, “Just give me the recipe already!” Alright, grab a couple of bowls and the ingredients in the following recipe and let’s get cooking. Your taste buds will thank you.
Let’s get started with this recipe.
Pumpkin Muffins With Crystallized Ginger
A delicious spicy treat with a low sugar twist. Pumpkin, cinnamon, nutmeg, cloves and the surprise ingredients of crystallized ginger and chopped walnuts will remind you that fall is upon us.
- 1 3/4 cup Unbleached all purpose flour
- 1 cup Swerve sweetener
- 1/2 cup Dark brown sugar packed
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 1/2 cup Chopped walnuts
- 1/4 cup Crystallized ginger
- 2 Eggs
- 1/2 cup coconut oil melted
- 1 tsp Vanilla extract
- 15 oz. can pumpkin Not pumpkin pie filling
Preheat oven to 375 degrees and place parchment paper liners in 20 muffin tin wells.
Combine dry ingredients in a large mixing bowl (The first 10 ingredients) and combine.
In a separate bowl combine the pumpkin, eggs, melted coconut oil and vanilla and whisk together.
Add the wet ingredients to the dry ingredients and mix just until combined.
Using an ice cream scoop divide the batter between the muffin wells.
Place in the preheated oven for 20-22 minutes. Check by poking a toothpick into the center of the muffin. If it comes out clean they are done.
Remove from the oven and dust with a little powdered sugar(optional). Transfer the muffins to a cooling rack or platter. Enjoy hot or at room temperature.
- This recipe was adapted from the "Best Ever Pumpkin Muffins" recipe on the blog Lovely Little Kitchen.
Enjoy these delicious low sugar Pumpkin Muffins then get back on here and tell me how yours turned out or how you changed things up and made them your own.
Until Next Time…
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