This week Laurel Gallucci of Sweet Laurel made pumpkin muffins with Ms. Chaides' 4th graders. Sweet Laurel is one of the new businesses in Pacific Palisades. Laurel volunteered as part of Marquez Charter's Visiting Chef Program. She explained about each ingredient and where it comes from. She also talked about whole foods and processed foods. Students helped make the muffins which were then cooked in toaster ovens. Each student went home with a muffin.
The muffins were delicious!
Pumpkin Muffins
3/4 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamon
3/4 cup 100% maple syrup
3/4 cup coconut oil (melted)
6 eggs
3/4 cup pumpkin
*Pepitas for optional sprinkle
Preheat oven to 350.
Prepare a muffin pan by lining with muffin tins. Set aside.
In a medium sized bowl, mix together coconut flour, baking soda, salt, cinnamon, ginger and cardamon. Set bowl aside.
In another bowl, whisk eggs, coconut oil, maple syrup and pumpkin. Slowly add in dry ingredients, then using an ice cream scoop, scoop batter into prepared muffin tins. Fill batter to nearly the top of each muffin liner, as muffins will rise.
Sprinkle optional pepitas on top of each muffin and bake for about 24 minutes.
Allow to cool and enjoy!
This recipe is by Laurel Gallucci Sweet Laurel and is paleo, and completely gluten free, grain free, refined sugar free, dairy free and nut free!
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