Apricot and Pumpkin Muffins

It has been a very long time since I have posted any recipes on the website. A lot has happened in the time I have been away. The main event was the birth of our second child. A beautiful boy called Jobe. I decided to take some time away but I am now back and i’m excited to be sharing some more of my recipes with you.

As I am writing this to you there is a lot going on in the world and more and more people are needing to isolate in their homes due to the COVID19. I’m hoping that some of the recipes I provide for you on this website will help you make some tasty but healthy food with ingredients you may already have in your pantry and fridge while you’re needing to stay indoors.
Stay well and take care during these crazy times! xo

I first created this recipe about eight years ago. I wrote it in my recipe book and forgot all about it. Yesterday, my eldest son was asking for some ‘dessert’ and the first recipe that came to my mind was the Apricot and Pumpkin muffins I made all those years ago. I found the recipe in my recipe book and we made them together. They worked out just as well as they did the first time I made them and they were a big hit with my family. They are not overly sweet and are delicious with a bit  of dairy free spread on them.

Apricot & Pumpkin Muffins

Gluten Free, Dairy Free, Refined Sugar Free, Yeast Free

Ingredients

– 1 1/3 cups gluten free plain flour
– 1 teaspoon gluten free baking powder
– 1/2 teaspoon bicarb soda
– 1 teaspoon cinnamon
– 1/2 teaspoon of nutmeg
– 1/2 teaspoon of ground cloves
– pinch sea salt
– 2 eggs, lightly beaten
– 240g fresh pumpkin cut into cubes (to make 3/4 cup pumpkin mash)
– 1/4 cup coconut oil, melted
– 1/3 cup rice malt syrup (or sweetener of choice such as pure maple syrup or honey)
– 1/3 cup unsweetened almond milk
– 1 teaspoon vanilla extract
– 1/4 cup plain or vanilla coconut yoghurt
– 1/4 cup walnuts or pecans, roughly chopped
– 1/4 cup dried apricots, roughly chopped

Method
1. Boil, steam or microwave pumpkin pieces until soft and then drain mash until smooth with a fork and then place to the side to cool. (I put my pieces in a microwave safe bowl and covered the pumpkin with water and then put the lid on the top. Then I microwaved on high for 8min)

2. Pre heat oven to 200C. Line muffin 18 muffin tins with cupcake liners.

3. In a medium mixing bowl, combine flour, baking powder, bicarb soda, spices and salt.

4. In a separate mixing bowl, beat eggs, rice malt syrup (or sweetener of choice), milk, coconut oil, coconut yoghurt, vanilla and cooled pumpkin mash.

5. Add wet ingredients for into flour mixture and gently combine. Add apricot and walnut pieces and stir once again until just combined. Spoon into muffin pans only filling each case half way.

6. Bake for 20 minutes until golden brown and cooked through.

Enjoy!