Baked: Pumpkin Spiced Muffins

Easy to make, moist and delicious. Butter, oil and egg free. Perfect with coffee on a crisp, fall morning.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

This recipe includes fertility superfoods such as:

Cinnamon, Apple Cider Vinegar

Health and fertility benefits of Pumpkin Spiced Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 tbsp apple cider vinegar
1 cup unbleached flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup turbinado sugar
1/3 cup dark brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/8 tsp cardamon
1 dash of ground cloves and allspice
1/2 cup canned pumpkin
1/2 cup unsweetened apple sauce
2 tsps vanilla extract
1/4 cup soy milk
12 pecan halves

Instructions

1. Preheat oven to 350 °F (175 °C).

2. Combine the soy milk with the vinegar to make "buttermilk" and set aside.

3. Mix all ingredients except pecans and whisk until smooth adding the "buttermilk" last.

4. Pour into 12 muffin cups. Top each muffin with a pecan half.

5. Bake for about 20 minutes or until a toothpick comes out clean.

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