Saturday, October 1, 2011
Pumpkin Pie Muffins- Grain Free, Refined Sugar Free and Dairy Free
I bought a lovely pie pumpkin a while back from a local farmer and made the best pumpkin muffins. I found the original recipe here. I tweaked it a bit to get to the flavors I wanted, and I doubled it to make enough for a family of five. The recipe below makes 12 muffins. I made these GAPS Legal too. They taste like eating a pumpkin pie!
1 cup pitted dates
6 Tbsp Honey
4 Tbsp coconut oil melted
1 cup cooked mashed pumpkin (or canned plain pumpkin)
6 eggs beaten
4 Tbsp shredded unsweetened coconut
1 tsp vanilla
2/3 cup coconut flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp all spice
1/2 tsp ground cloves
1/4 tsp nutmeg
In a food processor place dates, drizzle in honey and melted coconut oil to make a "date paste". Add in pumpkin and blend again. Add eggs, shredded coconut, vanilla, salt, and spices. Blend again until smooth. Add coconut flour and blend one last time till smooth. Grease a 12 cup muffin cup or use paper liners. Using a scoop put in batter into muffins cups and bake.
Bake at 350 for 25-30 minutes or until a toothpick comes our clean. Let cool and store while just barely warm (if there are any left!)
The picture above is the last muffin. (Sorry for the fuzzy picture.) You can just say that these were so good that they disappeared in a blur....
To make the cooked pumpkin-
place a whole small pie pumpkin in the the oven on a cookie sheet at 350 and bake until a knife goes in easily (an hour or more). Let cool. Cut open and scoop out seeds. Scoop pulp into a container and save for cooking or freeze in quart sized zip bags for later use.
I also use left over pumpkin pulp or cooked butternut squash pulp as a substitute for mashed sweet potatoes. Add butter, ghee or coconut oil, cinnamon, honey and large pinch of salt and stir together.