For Mother’s Day, I decided to make a treat everyone could eat. That meant I would have to make something that was low fat, low sodium, and mostly paleo. I found this recipe that looked pretty good on Paleomg. My husband wanted something in individual servings so he wouldn’t eat too much! I used parchment muffin cups that worked really well. This recipe made enough for seven people with a little left over for the next day.
Pumpkin Muffins with Fruit Toppings
- Pumpkin Muffin
- 1-16 oz can of pumpkin
- 1 cup of honey or sweetener of your choice
- ⅔ cup of olive oil
- 9 eggs
- 3 tsp vanilla
- ¾ cup of ground flax seed
- 3 T cinnamon
- 1 T ground ginger
- 1½ tsp baking powder
- 1½ tsp baking soda
- 2 tsp sea salt
- Fruit Topping
- 6 cups of fresh or frozen berries. I made three separate batches. One blueberry, one raspberry, and one strawberry. 2 cups for each small batch.
- For each small batch:
- 2 T honey or sweetener of your choice
- 2 T lemon juice
- 2 T arrowroot powder
- Preheat oven to 350′
- Setup muffins tins with muffin paper cups or grease 3 4×4 dishes.
- Mix together pumpkin, honey, oil, eggs, vanilla, and spices.
- Add ground flax seed, baking soda, baking powder, and salt. Mix well.
- Fill muffin tins or separate and fill 3 4×4 dishes.
- Bake for 20-30 minutes.
- Using three medium saucepans or one large saucepan, add berries and cook over medium heat.
- Add honey, lemon juice, and arrowroot powder. Stir frequently.
- Cook until berries break down. About 10-15 minutes.
- Take berries off of heat and let thicken for about 5 minutes.
- When muffins are done top with berry mixture.
- These are best when warm. Store in the refrigerator.