Friday, October 7, 2011

Pumpkin Spice Muffins

Tis the season for pumpkin flavored everything!  Pumpkin spice coffee from dunks? Yumm, but, loaded with sugar.  Pumpkin pie?? Delish, but all those carbs in the crust... Pumpkin Muffins sprinkled with brown sugar and topped with butter??  I just added 5 lbs to my muffin top just thinking about that... I found the recipe for these muffins here , and per usual, changed it up slightly.  This recipe called for maple syrup instead of honey. These paleo friendly mini muffins are the perfect treat to satisfy your sweet tooth, and you won't feel left out of all the fall festivities. You can have your muffins and eat them too. ( I don't know if that makes sense, but you know what I mean.) You can make normal size muffins, but I prefer mini.  Probably because in my mind 4 mini muffins is better than one big muffin.  Also, just because they are "paleo friendly" doesn't mean you can eat the whole batch, they do have honey in them.On that note,  here's the recipe..
You will need:

1/2 cup coconut flour
1/2 cup pumpkin
6 eggs
2 tsp pumpkin pie spice
1/4 cup honey
1/2 tsp baking powder
1/2 tsp sea salt
4 tbs coconut oil (melted)
1 tsp vanilla extract
1/4 cup chopped walnuts

Pumpkin & pumpkin pie spice
 1. preheat oven to 350, mix all dry ingredients together in a bowl
2. mix wet ingredients together
3. then add wet ingredients to the dry and mix together well.
4. Grease your muffin tin with coconut oil.  I usually use coconut oil spray but I ran out, so I melted some coconut oil and used a paper towel to grease the muffin tin.
5. If making mini muffins- exactly one spoonful will fill each muffin, if using regular sized muffin tin fill about 3/4 of the way.
6. Put in the oven for about 18 mins.  I left mine in for about 20 and they were slightly over done. This made about 30 mini muffins. Note: you might want to keep these in the refrigerator if you have them more than a couple days because of the high egg content.

Leaning tower of muffins
Happy Fall, Enjoy!

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