• Paleo Pumpkin Muffins

    Pumpkin Spice Muffins (adapted from http://simplylivinghealthy.org/)

    (yields 18 muffins)

    2 large ripe bananas

    1/2 cup medjool dates, pitted and soaked (about 6-8 dates)

    5 eggs, room temperature

    1/2 cup pumpkin puree (canned or fresh roasted)

    1 teaspoon vanilla extract

    1/4 cup coconut oil or butter, melted

    1 /2 cup coconut flour

    1/4 cup Mila chia seeds

    1 teaspoon baking soda

    1/4 teaspoon salt

    1 1/2 Tbsp. pumpkin pie spice

    1/2 cup chopped pecans (optional as a mix in, can use for garnish instead)

    1. Preheat oven to 350 degrees F.
    2. Line muffin tins with paper or silicone liners or grease well with coconut oil.
    3. Place pitted dates in a bowl, cover with very hot water and soak for about 10 minutes, drain well after soaking.
    4. To a blender add bananas, pumpkin, dates, vanilla, eggs, and melted coconut oil or butter.  Puree until smooth.
    5. Sift all dry ingredients together in a separate bowl.
    6. Add wet ingredients to the dry and stir until there are no lumps.
    7. Stir in chopped pecans.
    8. Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter)
    9.  Bake for 22 to 25 minutes or until a toothpick comes out clean.
    10. Let cool completely on rack before frosting.
    11. Frost tops of muffins and sprinkle with additional chopped pecans and lightly dust with pumpkin pie spice.

    Whipped Maple Cream Cheese Frosting

    ¾ cup heavy cream
    8 ounces cream cheese, softened
    ¼ cup maple syrup
    1 Tbsp. vanilla

    1. Whip heavy cream until stiff
    2. In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
    3. With a rubber spatula, gently blend whip cream into cream cheese mixture
    4. Store leftover frosting in an airtight jar in the refrigerator

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