Because you know I had to make them. You clearly can see I have an obsession with pumpkins. in fact, I ponder a tattoo of a pumpkin (and a pomegranate). If I do it, it will be of my favorite variety, the fairytale pumpkin.
The most beautiful of them all!
I haven’t been able to find any of these lovelies in my area, but I do adore them. In any event, last night I made pumpkin muffins for my mid morning tea snack. They are wonderful for a big punch of protein and fiber, not to mention the vitamin A. Plus, they just make your house smell yummy.
Sorry for the poor image quality of these lovelies!
Pumpkin Muffins
Ingredients:
- 1 C. Almond flour (I used Trader Joe’s Brand)
- 1/2 C. Flax Meal
- 1/2 tsp. Baking Soda
- 1/4 tsp. Sea Salt
- 1 T. Pumpkin Pie Spice
- 1/2 C. Date Sugar
- 2 Pastured Eggs
- 1/4 C. Water
- 2 T Virgin Coconut Oil, melted
- 1 tsp. Vanilla
- 1 C. Pumpkin Purée
- 1/4 C. Raisins
- 1/4 C. Chopped Pecans
Method:
- Preheat oven to 350° F.
- In a large bowl, sift together the dry ingredients making sure to get all the clumps out of the date sugar.
- In another bowl, whisk together the eggs, water,melted coconut oil, vanilla, and pumpkin purée.
- Mix wet and dry ingredients together until combined.
- Stir in the raisins and chopped pecans.
- Spoon directly into greased muffin tin, or use greased paper muffin liners. Bake for 40 minutes. *Makes about 6-8 muffins.
*My batch made 6 this time as I filled them to the top, and then added a little extra so they would have “muffin tops”. If you make 8 of them, you might need to cook them for 30-35 minutes and not 40.
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