Pumpkin Muffins

It's late August in Seattle - the time of year when fall gives tiny hints that it is just around the corner. The first leaves have turned a shade brighter and eager spiders have started spinning webs. As the clouds turned a little more gray this afternoon, I couldn't help but dream about pumpkin. I love love love pumpkins; from the bright orange color to the smell of the mushy flesh. I even love the hollow sound they make when you pat their sides.

I usually exercise restraint in my seasonal cooking, saving the flavors of that particular season for those few months. It makes it feel exciting and fresh. Today was an exception because as soon as the idea of creating a pumpkin muffin that was packed with nutritional fuel came to mind, it was a done deal. This is the first recipe I have ever created - I made this - and that is almost as sweet a victory as these muffins. They taste like fall. The gritty teff flour and quinoa flakes hold the maple tinted pumpkin in your mouth long enough to remind you they must be nutritious.

Combine the following in a large bowl:
1 cup teff flour (lots of fiber and protein)
1/2 cup tapioca flour
1 cup white rice flour
1/2 tsp xantham gum
1 tsp each salt, baking soda, and baking powder
1/2 cup each of sugar and brown sugar
10 dashes each of nutmeg and cinnamon (or more if you like it spicy)

Mix these together, then add to flour mixture:
3 eggs
splash of canola oil
1/3 cup maple syrup
1/2 cup soy milk (or any milk)

Fold in the following:
1 can pumpkin
handful or more of chopped walnuts or other nuts (hello omegas)
1/2 cup quinoa flakes (quinoa is a protein powerhouse!)

**Bake at 350 degrees for about 30-35 minutes. Test with a toothpick.

My secret? I threw in what I thought sounded good. If you don't have an ingredient, substitute it! I hate having to run out to the store to pick up more so I don't...just get to know your ingredients and what they bring to your recipe, and the proper substitution will present itself.