Here is another recipe that I actually followed exactly! This turned out so good I didn’t feel like I needed to modify it at all! This is a GREAT treat! And depending on how sweet it is for you it can be used as a breakfast, a snack or even a dessert! We don’t often have sweets around our house, so this is definitely a treat even though it doesn’t have any sugar in it!
It takes a little work to get this together for a breakfast, but I like to just make a few batches and freeze them after baking. That way we pull out as many as we are going to eat and reheat! They taste just as good as fresh from the oven. As long as you don’t heat them in the microwave.
As you know we have gotten rid of our microwave and food tastes SO much better! If we still had it I’m sure I would have reheated these using it, which is a HUGE mistake. They get very chewing and rubbery. Heat them in the oven or in a toaster oven and they are PERFECT!
Primal Pumpkin Muffins
½ cup coconut flour
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
½ tsp baking soda
½ tsp salt
½ cup pureed, cooked pumpkin
4 TBSP coconut oil, olive oil or butter
1/3 cup honey or maple syrup
1 tsp vanilla extract
¼ cup coarsely chopped pecans (optional)
¾ cups dark chocolate chips
Sift coconut flour, cinnamon, nutmeg, cloves, baking soda and salt and mix well.
Mix pumpkin, eggs and oil together well in separate bowl:
Add sifted ingredients to mixture:
Stir in honey, vanilla, pecans (if using) and chocolate chips
Preheat oven to 400 degrees.
Grease tins. Don’t advise using papers. Foil liners are ok, but will stick to the paper liners.
Mix batter until lumps disappear.
Fill tins/foils 2/3 full.
Bake 15-20 minutes.
Makes about 16 muffins.
This is a stolen recipe. I can’t remember where I got it from. So if this was originally your creation, let me know and I’d be happy to give you the credit! This is amazing and we SO enjoy these!
Of course I’m not able to just find a good recipe and let it be. I have to try and change it up a bit! 😉 So… what did I do this time? I didn’t have time to cook and puree the pumpkin, but I did have some very ripe bananas on hand, so I subbed out equal amounts of pureed pumpkin for mashed banana and it turned out great and so yummy! I’m also going to try subbing the pumpkin out for butternut squash or other winter squash as well.
I’ve also thought of giving applesauce a try. I make my own and it usually turns out pretty thick… Most of the time I have to add quite a bit of water before serving it. I would say its consistency is almost that of the squash. If/when I give it a try I’ll be sure to add an update!