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
You'll need:
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!
do you use honey in place of sugar alot? wondering as I make pancakes for my son 2x a month (his fav breakfast) and we stopped using reg. flour for 2 months now and have been experimenting with alot of things. Best one yet is almond flour, but still wondering what to replace with sugar (we use splenda or truvia right now)
ReplyDeleteHi! I actually never use honey or sugar. This recipe was an exception, and I only ended up putting in 1 TBSP of honey. I think Truvia is a great idea for his pancakes, or another favorite of mine with those is to blend a half banana right into the pancake batter. This naturally sweetens the mixture and gives it a wonderful moist texture.
Deletetry agave nectar...good recipe for pancakes...elenaspantry.com
DeleteAgave nectar is loaded with sugar, so I avoid it. If it fits your dietary needs then that'd be a great option!
DeleteThe cooler weather has been a perfect time for me to try out some new soup recipes. Yesterday I made a roasted garlic, tomatoe, chicken and basil soup. Came out great! Recipe below makes about 8 - 2-1/2 cup servings.
ReplyDeleteIngredients:
28oz can - crushed tomatoes
28oz can - diced tomatoes
28oz can - stew tomatoes
1 diced onion
2 carrots chopped
2 bulbs of garlic
1/2 c. coconut milk
handful of basil leaves
About 3 cups of shredded or diced chicken
Salt and Pepper to taste
Roasted Garlic Base:
-slice the heads off the 2 garlic bulbs
-place in heavy duty aluminum foil, drizzle with a little evoo and salt
-roast in the oven for about 30 mins at 425 degrees
-let the garlic bulbs cool, then squeeze into a blender with 1/2 the can of diced tomatoes and carrots. Blend until you get a smooth mixture.
In a crock pot, add all of your ingredients except for the basil and chicken. Cook up to 4 hours on high. I used my immersion blender to break up a few of the stewed tomato chunks. Tear your basil into the soup then add your shredded chicken. Season with salt and pepper to taste. I added some spinach in at the very end to mine.
April,
Deletewhat are the chances that you read my mind?? I was just hunting for soup recipes yesterday! Thank you for sharing. I can't wait to try this (of course I'll be subbing beef for the chicken though). :)
Jen - just out of curiosity, how did you discover your egg, almond and chicken allergy? Thanks for the recipe- it sounds great!
ReplyDeleteJen - just out of curiosity, how did you discover your allergy to eggs, chicken and almonds? Thanks for the recipe - can't wait to try it!
ReplyDeleteI had been suffering from some digestive problems for awhile. I suspected chicken because each time I ate it, it seemed to just sit in my stomach forever. I always felt bloated and really full. Same thing with almonds.
DeleteI finally had my Naturopath do a food allergy test and it showed an intolerance to all 3 due to severe overexposure. This makes sense because I've eaten at least 10 eggs per day (some whole and some whites) for years, along with tons of chicken and admittedly way too much almond butter ;)
From what I understand, food allergy tests can be a bit skewed. I know a few people that have had them done and the results showed a reaction to dang near every food under the sun. So you have to be your own detective - start being aware of how certain foods make you feel. Lethargic, bloated, gassy, causing your skin to break out, your mouth to itch, etc etc. If they do, you likely should cut them out for about 30 - 60 days, and then reintroduce them and monitor how your body reacts.
Glad you like the recipe! They are sooo good! :)
These are great. I had some honey from the farmers market and no stevia in the house, so I used honey. I also didn't have chocolate chips, but had some carob chips that I don't ever recall buying! Used those. Also after mixing the batter, I couldn't find my muffin tins, so it all went into a 9x12 baking dish and it came out great. I scored it into 12 sections so portion control is easier. Delish!
ReplyDeleteI'm so glad these turned out great, and it's nice to know that they turn out well in a baking dish! My portion control may or may not have flew out the window with these ;)
DeleteLast week I was on a banana dark chocolate bread kick, made with almond flour and flax meal. This week will be these babies!!
ReplyDeletePs another great sweetener, put dates in hot water and purée. Moist and sweet! Unless you are avoiding fruit sugars that is. I wonder who first figured out flax seed and water makes an egg sub, rannnndom!!!
Hi Malita!
DeleteWas it my Funky Monkey Banana Bread recipe? http://www.jencomaskeck.com/2012/04/recipe-funky-monkey-banana-bread.html
It's one of my favorites! (well, until I discovered I was allergic to almonds, anyways) ;)
I've read about people soaking dates! I need to try that!
No I missed the funky monkey ;-) but i'll check that out. Originally I found the recipe via "Food Matters" FB page - it's one from their new cookbook - it was made with coconut flour, it was great cold - almost like a bread pudding texture, but not as good hot or warm. So remade it a bit.
DeleteThe Dates are awesome - I love baking with them, just put them in hot water and puree, or chop them up and use them, natures candy!
Aside from the fact that I can't wait to try these, I loved this "I didn't crunch the macros on these because seriously? these are to be enjoyed in moderation." Yes, thank you, Amen.
ReplyDeleteRiiiiiiight?!? ;) Thanks girl!
Delete