Pumpkin Pie Muffins
These pumpkin muffins scream it's time for the holidays! Packed full of pumpkin, pecans, and molasses, every bite is packed full of flavor and fiber.
Pumpkin and pecans are packed full of dietary fiber, which can improve digestive health. On average, one cup of pumpkin provides .6 grams of dietary fiber. Pecans boast 10 grams of dietary fiber per cup. Fiber is crucial to promoting probiotic health. A fiber-rich diet can help feed your gut microbiome.
Did You Know
Fiber is crucial to promoting probiotic health. A fiber-rich diet can help feed probiotics. But how does fiber help probiotic health? There are two types of fibers that the body needs, soluble and insoluble fibers. Soluble fibers are fibers that easily dissolve in water and turn into a gel-like substance that aids digestion in a number of ways. It can help improve your body's blood glucose levels and may help lower the risk of diabetes.
Insoluble fibers are fibers that do not dissolve in water. These fibers pass through your digestive tract and help soften stool so that waste can pass through your body easier. These fibers primarily help improve and maintain regularity, but they also help support insulin sensitivity, which also decreases the risk of developing diabetes.
When combined with probiotics, both of these fiber types help properly extract nutrients from food and expel waste from the body with more ease. Both of these fibers are necessary for probiotics to function properly and help prevent excess fats from being stored during a weight loss regimen.
- 1 cup raw pecans, chopped
- 1 cup almond flour
- ¾ cup coconut sugar
- ¼ tsp salt
- 2 large eggs, room temperature
- ⅓ cup coconut oil, room temperature
- 1 tbsp. molasses
- Preheat the oven to 325° and line a muffin pan with 9 paper cupcake liners.
- In a large bowl, combine the almond flour, coconut sugar, and salt.
- Add the eggs, coconut oil, and molasses and stir well. Stir in the pecans and scoop into the liners.
- Bake for 25 minutes- the edges should be slightly brown.
- Let them cool for 10 minutes, then remove from the pan and cool completely. They can be stored at room temperature for 3 days, refrigerate them if storing for longer.
(Recipe adapted from Real Food with Jessica)