Pumpkin Pie Muffins
I am long overdue in posting a recipe! I've gotten too carried away writing about Fitness Bullies, my friends' diets, and the detrimental effect that social media has taken on our self-esteem!
However, the weather is cooling down and fall is right around the corner which means one must bake something pumpkin-y. It's the rule.
I recently became privy to the fact that I am allergic to eggs and almonds (and chicken) which has made baking pretty tricky considering that I'm also gluten intolerant, but I'm no quitter! I found this recipe over at Civilized Caveman and knew this would be money with a few modifications.
For my friends with egg allergies, here is a little trick: You can use ground flaxseed as an egg substitute in virtually any recipe... well, except for an omelet but I hope that isn't a newsflash.
What you do is grind up 1 TBSP of flaxseed and combine it with 3 TBSP of water. Mix it thoroughly and set it aside for a few minutes until it becomes a bit gelatinous. Boom! A flax egg is hatched.
Preheat your oven to 400 degrees and grease up a muffin tin.
Make 12 muffins
3/4 cup pumpkin puree
1/2 cup coconut flour
1/2 cup coconut oil, melted
6 eggs, OR 6 flax eggs (see above)
2 tsp vanilla
1/4 cup honey, OR a couple packets of Stevia
2 tsp pumpkin spice (I recommend adding extra cinnamon. But then again, I am a cinnamon fanatic)
1/2 tsp baking powder
*Optional: Chocolate chips. If you have dairy allergies, grab Enjoy Life chocolate chips, otherwise any that you prefer. Chopped pecans or walnuts would be great in this, too!
Combine the coconut flour, pumpkin pie spice and the baking powder.
In another bowl, combine the melted coconut oil, pumpkin puree, eggs or flax eggs, vanilla, and the honey or Stevia.
Dump the dry stuff in to the wet stuff and mix thoroughly.
Now is the time to add in the chocolate chips and/or nuts.
Spoon the batter into your greased muffin tin.
** TIP: If you bake these until they look completely done, they are overcooked. Take them out when they are still just a touch undercooked.
Let them cool completely in the muffin tin so that they can set up. This is important, otherwise they will probably fall apart.
Once they have cooled off a bit, remove and devour.
These are so moist and delicious! I'm confident that you will love them!
I didn't crunch the macros on these because seriously?
It doesn't matter.
These are to be enjoyed in moderation.
You can check out all of my recipes by clicking HERE.
I'd love to hear about your favorite fall recipe! Share it with me below!