November 17, 2010
This is how my first try on pumpkin muffins looks. I got inspired by Elana's Pumpkin Pie Muffins and adapted the recipe to make it free of agave. I also added some walnuts as I love the way those combine with pumpkin and the spices used in these muffins.
I replaced the agave nectar for a banana, but next time I'm going to try and use 2 bananas and some more baking powder. These are just sweet enough to my taste, but it might be better if they'd been a little sweeter.
I love this BLOND Amsterdam plate that I put them on by the way. They've got so many girlie designs, they make me happier by just looking at them. There is a limit to this though. Some people might disagree, but you really can have too many happy designs. It would drive me absolutely crazy if my whole plate collection looked like this.
Anyway, this is how I made the muffins:
Pumpkin Muffins (makes 12)
- 1 1/2 cup almond flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp cookie spices (ground cloves, ginger, nutmeg)
- 2 tbsp coconut oil
- 1 large banana
- 3 medium eggs
- 1 1/4 cup pumpkin puree
- 1/2 cup chopped walnuts
1. Preheat the oven to 175 degrees Celsius and line a muffin tin with muffin cups.
2. Combine the almond flour, baking powder and spices in a large bowl.
3. Add the oil, banana, eggs and puree to a blender and blend on high speed for about 30 seconds.
4. Stir the blended pumpkin mixture into the almond flour and add the walnuts as well.
5. Scoop the batter into the muffin cups and bake them for approx. 45 minutes, until they're nicely browned. Let them cool for as long as you're able to hold yourself back from them, and enjoy!
If you'd like to put a topping on them, I suggest using some thick, coconut cream. If you take a can of good quality 100% coconut milk, put it in the fridge for a couple of hours (don't shake it!!) and then carefully take off the lid and scoop out the thick cream that's on top. This is your coconut cream. You can just put a dollop on top your muffin, or whip it up first, whatever you prefer.