Dr. Michelle Cali, ND

Vegan + Gluten Free

Wondering how you are going to get through November without a Halloween candy sugar high? Whether it is for the good of your kids’ health or yours, I suggest you ditch the candy for this delicious post-Halloween treat!

These pumpkin muffins are not just tasty but are packed with healthy ingredients. First, and foremost is the pumpkin itself.pumpkin muffins

Pumpkin is an excellent source of Vitamin A and Carotenoids (which are precursors to Vitamin A). Vitamin A is a powerful antioxidant for the whole body but particularly for the eyes and skin. Pumpkin is also a great source of potassium, fiber and is low in calories.

If you are looking for a well-rounded snack, these muffins have you covered!
With the addition of some vegan protein powder, hemp seeds and nut butters, they contain a good source of vegan proteins along with the carbs of gluten free oats and the vegetable content from the pumpkin.

So, rescue your pumpkin from the front porch and make use of this wonderfully healthy and

Roast your pumpkin

delicious squash. Your family will thank you for it!

Ingredients: (Makes 12 muffins)

  • 1 cup pre-cooked pumpkin puree
  • 1/2 cup + 2 tbsp pure maple syrup
  • 2 chia eggs (1 tbsp Chia to 3 tbsp water sit for 5-10 mins) or use 2 regular eggs for non-vegans
  • 1 tbsp vanilla extract
  • 1/4c hemp seeds
  • 4 tbsp nut butter (sunflower seed is what I used, but almond and cashew work nicely too)
  • 2 tbsp unsweetened almond milkpumpkin ingredients
  • 1 cup rolled oats
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 cup vegan protein powder (if you do not wish to use – add ¼ cup more oat flour)
  • 1/2 cup vegan chocolate chips

Directions:

  1. Cook pumpkin. I did this the night before to save time. [Preheat oven 400F. Cut pumpkin into quarters and gut the insides. Bake for 45 mins to 1 hour or until meat is quite soft. Scoop out meat, puree in blender and store in fridge until you are ready to make your muffins]Scoop muffins into pan
  2. Add wet ingredients to a blender – pumpkin, milk, chia eggs, vanilla, nut butter, maple syrup plus hemp seeds. Blend for 30 seconds or until smooth.
  3. Combine remaining dry ingredients (except chocolate chips) in a large mixing bowl until even texture.
  4. Add wet to dry ingredients and stir until all ingredients are evenly combined.
  5. Stir in chocolate chips.
  6. Oil the muffin tins with coconut oil.
  7. Distribute batter evenly in 12 muffin tins.
  8. Bake at 350F for 22 minutes.
  9. Let cool for approximately 10 minutes – if you can wait!
  10. Enjoy!

caliDr. Michelle Cali is a licensed and registered Naturopathic Doctor and graduate of the Canadian College of Naturopathic Medicine. In addition, she holds an Honours Bachelor of Science degree from the University of Waterloo.

Dr. Cali maintains a private practice in Guelph, Ontario. She is truly passionate about helping her patients develop and achieve their health goals. She implements patient-centred care utilizing a variety of treatment modalities including: clinical nutrition and diet counseling; acupuncture and Traditional Chinese medicine; herbal medicine; homeopathy; and lifestyle counseling. She has also received additional training in Facial Rejuvenation Acupuncture, Natural Fertility and Applied Kinesiology. Her practice includes particular focus on women’s health, pediatrics and digestive health.

Her mission to inspire and reinvent wellbeing was reinforced by her trip to Kenya and the naturopathic work she completed with the organization, Foundation for Integrative Medicine in Africa (FIMAfrica).

Dr. Cali also enjoys engaging her local community through specialized talks and outreach. In addition, also maintains the role as National Scientific Advisor for the professional nutraceutical company, Cyto-Matrix.

She has a personal interest in plant-based foods and continually expands her vegan culinary skills in her kitchen. She frequently shares her cooking journeys with her patients to show them accessible ways to prepare hearty, healthy and delicious whole food dishes. She encourages clean eating while maintaining the importance of passionate eating.

Michelle is registered with the Board of Directors of Drugless Therapy – Naturopathy (BDDT-N) and is an active member of the Canadian Association of Naturopathic Doctors (CAND), Ontario Association of Naturopathic Doctors (OAND) and Association of Perinatal Naturopathic Doctors (APND).

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