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I love to bake and I love having Ever, my two and a half year old son, “help” me!  It’s a fun activity and he is so proud of the outcome.  These Pumpkin Sweet Potato Muffins are our latest and greatest concoction!  They are tasty and also quite good for you made with Organic Maple Syrup (which supplies zinc, maganese, potassium and calcium)  in lieu of sugar; coconut oil (which boosts metabolism and immunity while lowering cholesterol) instead of butter; spelt flour which is loaded with niacin, minerals and is more water soluble than wheat flour making it easier to digest; and pumpkin and sweet potato which both help fight infections with vitamin A and C and are great for the skin!


3/4 cup organic maple syrup

2 eggs

1 2/3 cup spelt flour

1/2 cup melted organic unrefined coconut oil

1/2 cup pumpkin puree (we used canned organic)

1/2 cup sweet potato puree (we used canned organic)

1/2 tspn cinnamon

1/2 tspn nutmeg

1/2 tspn cloves (ground)

3/4 tspn salt

1 tspn vanilla extract

1/4 tspn baking powder

1 tspn baking soda


Preheat oven to 325 degrees.  Mix everything together in one bowl– we started with the wet ingredients and beat the eggs.  Grease your muffin tin.  Bake for about 35 minutes.  Check at 30 minutes.  If you’re baking bread in a loaf pan, bake for 65 minutes.

Yum!  Perfect for Christmas morning.  Or anytime!  xoxox