One of the many things that is hard to find in the UK is pumpkin purée. Unlike in North America, where “pumpkin spice” is in practically everything come autumn (seriously – it’s insane), the UK doesn’t really do pumpkin desserts. Suuure, you can get a pumpkin spice latte now at Starbucks, but pumpkin desserts are a quintessentially North American thing. Which makes sense – no Thanksgiving, no pumpkin pie.

So in the past, when I have come across canned pumpkin purée, I would buy a couple just for the future. You never know when you might need it! Update – my local little Waitrose has it in stock right now… whaaaatt?!

And of course, when I got the inclination to try these cupcakes, I was out of pumpkin and with nowhere to find it. So I thought about it and realized that spiced sweet potatoes (yams in Canada) taste a whole lot like pumpkin pie. So I figured I could simply use some pureed sweet potato instead of pumpkin! And you know what? I couldn’t tell the difference!

The original recipe for these cupcakes called for a graham cracker crust. Again, not something you can find here in the UK. However, my mom had sent me a box a while back, and I had juuuust enough left to crush up. You could substitute it with digestive biscuits, but I don’t think it’s worth it. The graham crust is more flavour than texture, and without the honey graham taste, I don’t think it’s necessary. You could just omit that part.

Of course, then they wouldn’t be very “s’more” but hey, you do what you can! After all, s’mores are a very North American thing, just like pumpkin pie. Which makes finding graham crackers nigh impossible. Why do I suddenly get these inclinations to bake things with hard-to-find ingredients?!

Anyway, if you’re not yet in the mood for Christmas (I am soooo excited for Christmas!!) and want something a bit more fall-appropriate to make – why not try these? They make a great mini cupcake too! Oh, and if you don’t have a kitchen torch (like me) you can use your oven broiler! Just make sure to keep an eye on them so that they don’t get too brown!

I mean sure, you can make all sorts of paleo “blah-blah-naturally-sweetened-with-bananas” type things… but those aren’t really muffins. Muffins are fluffy, and slightly sweet, with a delicious crusty top. They’re basically cupcakes without the frosting if we’re being honest with ourselves. They’re cupcakes we can feel better about eating.

However, if there was such a thing as a healthy muffin – this would be it! It does contain sugar but also has pumpkin purée, apple, carrot, and zucchini (courgette) inside. Not to mention pumpkin seeds and sunflower seeds.

It might not seem like the kind of recipe for the beautiful sunny weather we’ve been having, but I think it works. The flavours may feel like fall (with the pumpkin, cinnamon, and cloves) but the fact that it’s healthy makes it feel like summer to me! I can’t be the only one who craves salad and other healthy foods once the weather heats up? Goodbye, hearty and rich stews – hello BBQ!

In my humble opinion, if carrot cake is acceptable all year round, why not these?

So if you’d like a morning treat, or something to bring to the office, and are looking for healthier options – why not try these? I can guarantee you that you won’t be disappointed.