October 5, 2016

C&C in the Kitchen

Tis the season for everything Pumpkin. If you've been to Trader Joe's lately, you know what I'm talking about. It's as if pumpkin products have exploded all over the store....no complaints from me though. 

We've been enjoying pumpkin pancakes and waffles and these Paleo Pumpkin muffins that we have made twice in the last few weeks. They are Mini Fashionista approved, so I thought we should share them with you. The Mini helped bake them. 

She was in charge of greasing the pan with coconut oil.

And the finished product!

  • 1 cup pumpkin puree
  • ¼ cup melted coconut oil
  • 1 ripe banana
  • 5 organic, free-range eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon of pumpkin pie spice (or more if you like)
  • ½ cup coconut flour
  • 1/4 coconut sugar or maple syrup (optional for sweetness)-not Paleo if you add this
  • ¼ cup pecans, chopped (optional for topping)
  1. Preheat oven to 400 degrees.
  2. Add pumpkin puree, coconut oil, and ripe banana to a food processor and process until smooth.
  3. Add the eggs to a large bowl and whisk until frothy.
  4. Add the pumpkin and banana puree mixture to the bowl with the eggs and whisk until smooth.
  5. Add the baking soda, vanilla, pumpkin pie spice, and coconut flour and sweater (if using) and whisk until smooth.
  6. Grease a muffin tin with coconut oil (I used Trader Joe's coconut oil spray) and fill each tin with the muffin mixture.
  7. Sprinkle pecans (if using) over the top.
  8. Bake for 13 -15 minutes, or until lightly browned and set in the middle.
  9. Store in tinfoil or plastic wrap. Muffins will last a few days. 

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