17 Oct 2013

GINGERBREAD PUMPKIN MUFFINS



She is back to dazzle us with another one of her amazing recipes, this time with a fall theme. Prairie girl Chantal Raper, otherwise known as the instagram phenom Nutty4Nutrition, shares with us her Gingerbread Pumpkin Muffin recipe. They are gluten free, dairy free, and perfect for using up that leftover can of pumpkin puree.


Ingredients
Cake or cupcakes
1 cup pumpkin puree
1/2 cup almond butter
1/2 cup all natural peanut butter (use almond butter if you want to make them paleo)
1 tbsp maple syrup
1/4 cup honey
1 Tbsp molasses
1 1/2 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
1 tsp ground ginder
1/4 tsp nutmeg
1/4 tsp cardmom

Frosting
1/3 cup plain cream chesse (light, fat free, tofutti)
1/4 cup coconut oil melted
1/2 tbsp honey
1 tbsp maple syrup
1 tsp vanilla extract

Directions
Preheat oven to 350
Mix all cake ingrediants together until combined and then pour into a sprayed 8x8 oven safe baking dish or make into muffins
Bake for 25 mins if large muffins and 30 mins if cake
For the frosting microwave the cream cheese for a few seconds, only to soften. Melt coconut oil fully in the microwave and add to cream cheese. Stir until no lumps remain. Combine the rest of the frosting ingredients and whisk until the consistency is fluffy and like a very thick honey. Spread frosting on cooled cake and then refrigerate. 

Chantal Raper is a health enthusiast who started her blog and instagram account in May 2012 called Nutty4Nutrition. She has nearly 70,000 followers on instagram from all over the world. Chantal believes that living a healthy lifestyle is all about balance and shares that with her followers. She loves experimenting with new recipes and trying new things. You can find her in the Winnipeg doing hot yoga, cardio boot camps, rollerblading or biking with her new husband. 

 

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