Pumpkin Muffins

Don't we wait all year for the weather to turn cooler and the harvest of pumpkins can begin? Then it's pumpkin this and pumpkin that! I love it! I love pumpkin! This recipe is moist and slightly sweet to cut the pungent/bitter spices. It was a hit on my first attempt. There's extra nutrition as I used my veggie flour to add a little extra balance to the nuts.




1 1/4 cup Almond and/or Macadamia Nut "Flour"  (click here to learn more)
1/4 cup Veggie Flour (click here to learn more)
1 Tbs. Coconut Flour
2 tsp. Baking Powder
1 tsp. Pumpkin Spice
1/8 tsp. Sea Salt
3 Eggs
2 Tbs. Coconut Syrup (click here to learn more)
1 1/2 Tbs. Date Syrup (click here to learn more)
1 15oz Can of Organic Pumpkin or fresh cooked Pumpkin
1/2 of a large, ripe Banana
1 tsp. Vanilla
Optional Nuts on top for decoration (Pecans or Walnuts)

Mix Dry and wet separately, then together.
Grease or line 9-12 muffin tins.
Add batter and smooth top down so it's not rough after baking.
Bake at 350 degrees for 15-25min or until top is firm to the touch.

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For the kids: I simply add GF choc. chips to make jack'o'lantern faces. This is a before baking picture.

This is after. I also slipped some carrot juice and pulp into the batter to make them more orange as well as more nutritious.

For a sweeter option, before baking, brush tops with butter and sprinkle with coconut sugar. This makes a nice brown crumble top after baking.