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)
- Preheat oven to 350 degrees F.
- Line muffin tins with paper or silicone liners or grease well with coconut oil.
- Place pitted dates in a bowl, cover with very hot water and soak for about 10 minutes, drain well after soaking.
- To a blender add bananas, pumpkin, dates, vanilla, eggs, and melted coconut oil or butter. Puree until smooth.
- Sift all dry ingredients together in a separate bowl.
- Add wet ingredients to the dry and stir until there are no lumps.
- Stir in chopped pecans.
- Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter)
- Bake for 22 to 25 minutes or until a toothpick comes out clean.
- Let cool completely on rack before frosting.
- 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
- Whip heavy cream until stiff
- In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
- With a rubber spatula, gently blend whip cream into cream cheese mixture
- Store leftover frosting in an airtight jar in the refrigerator