Well, Thanksgiving is right around the corner (YAY)! The leaves are falling and the weather is getting colder (with of course random hot days because Oklahoma struggles with indecisiveness).
With the change in seasons, I don’t know about you guys, but my love for muffins is multiplied by 10. Which I don’t even know how that is possible because my love for the vehicle of flavor which is the muffin is very strong year round.
SO! To satisfy my love for muffins, and embrace the flavors of the holiday, but needing something quick and simple for a “Friendsgiving” today, I made these little gems. These are Paleo Coconut Flour Pumpkin Muffins with a vanilla, honey, cream cheese “frosting”, garnished with sprouted, lightly salted pumpkin seeds. Perfect treat to start the celebration of Thanksgiving before the big day! These muffins are nice and moist and fluffy. Then paired with the smooth, creamy, and sweet cream cheese frosting, mmm, decadence at its finest without the guilt and post indulgent stomach pain that no body likes!
- 6 free range, pasture raised eggs
- 4 tablespoons of coconut oil (can sub for butter)
- 1/2 a cup of pumpkin puree
- 1 cup of maple syrup (or honey)
- 1 teaspoon of cinnamon (slightly heaping)
- 1/2 teaspoon of pumpkin pie spice (could add a little more or less depending on your personal taste)
- 1/2 teaspoon of sea salt
- 1 teaspoon of vanilla
- 1/2 a cup of coconut flour
- 1/2 teaspoon of baking powder
- LET YOUR EGGS, COCONUT FLOUR, MAPLE SYRUP GET TO ROOM TEMPERATURE. Seriously.
- Preheat your oven to 400 degrees.
- Mix the eggs, oil (or butter), pumpkin, maple syrup (or honey), cinnamon, pumpkin pie spice, salt, and vanilla all together until they’re all happily combined. There may be some small chunks of stuff, but that’s okay.
- Add in your coconut flour and baking powder.
- Mix it all up! Should be nice and smooth if you truly let everything get to room temperature!
- Grease up your muffin tin with some coconut oil.
- Evenly distribute your beautiful batter. Should fill up all 12 spots close to the top! (That’s okay that they are filled so high to the top. Since it’s coconut flour, they wont rise too much.)
- Pop them in the oven for just a short 18 minutes!
- Once you get them out of the oven, wait a couple minutes, then get them out of the muffin tin to cool. If you greased your pan with coconut oil, they should pop right out, no problem. Just gently use a butter knife to help you get them out with some leverage.
- Let them cool at room temp for a little bit, then pop them in the fridge while you make the “frosting”!
Ingredients for the “Frosting”:
- 8 oz. of softened cream cheese
- 1/2 a cup of softened butter
- 1/4 of a cup of maple syrup or honey (give or take…I gave.)
- 1 teaspoon of vanilla
- MIX IT ALL UP!
- An electric mixer is preferred… I did it by hand.. Talk about a major forearm workout!
Put it all together! Take the muffins out of the fridge, frost them up, top them with sprouted, lightly salted, pumpkin seeds, and put them back in the fridge until party time, or until you just can’t take it any longer and have to devour one before you just loose it! Best served cold with a nice hot cup of tea, or coffee, of course.
All this goodness is free of gluten, refined sugar, and nuts. But, far from being free from flavor! Perfect for entertaining those with food allergies, or sensitivities, or just your regular old lover of sweet treats this holiday season!
Happy baking, my friends!