Pumpkin Walnut Clove Muffins

Harvest Time is a special time; it presents an opportunity for us to connect with the earth, ourselves, and each other through the harvesting, processing, and preparation of food nurtured into fruition during the hot summer months.  If you're as much a fan of vitamin-rich pumpkins as we are, and you enjoy transforming pumpkin into various foodie delights, then hopefully you'll relish this recipe.  These pumpkin walnut clove muffins are low-sugar, low carb, vegan, and grain-free.

FYI: The walnuts in this recipe help balance the overall fat profile; almonds have a greater proportion of monounsaturated fatty acids (MUFAs) relative to polyunsaturated fatty acids (PUFAs), and walnuts have proportionally more PUFAs than MUFAs.  The PUFAs in walnuts are also reputed a good source of omega-3 fats.  Related the shredded coconut and coconut oil provide a bit of potentially healthy saturated fat (yes, we said "healthy"...the reputation of saturated fats is quickly changing across American culture).

Pumpkin Walnut Clove Muffins

Dry Ingredients
1.5 c almond meal
1/2 c desiccated shredded coconut
1/4 c coconut flour
3/4 c sprouted walnuts, diced
1 T granulated sugar (or sweetener of choice*)
2 tsp cinnamon
1/4 tsp ground cloves
1 tsp baking soda
1/4 tsp salt

Wet Ingredients
4 flax eggs**
1 T coconut oil
1 15oz. can pumpkin
1 T apple cider vinegar

*Remember if you use a liquid sweetener to mix it in with the wet ingredients.

**(1 flax egg = 1 T flax meal + 3 T warm water allowed to stand at room temperature for 5-10 minutes so the flax meal can expand)

***We recommend use of organic ingredients where possible.

Preheat oven to 350 degrees.  Line a twelve-cup muffin dish with paper muffin liners.  Mix the dry ingredients together in a large bowl, and the wet ingredients together in a separate medium bowl.  Combine dry- and wet ingredients together.  Distribute the batter into the twelve paper muffin cups.  Bake at 350 degrees for 50-60 minutes.  Yum!!

Nutritional Breakdown (approximate values for each of 12 muffins):
Fats - 16.98 g, of which 4.42 g are saturated
Protein - 6.10 g
Carbohydrates - 5.18 g