I had a pumpkin that was rapidly approaching its ‘best by’ date so I pureed it through the food mill and then looked for recipes to consume the product (being – allegedly – summer, I wasn’t leaning towards soups) I also had a bag of coconut that was had yet to contribute meaningfully to my Green Journey. This recipe from Small Footprint Family helped solve part of my problem…
- 6 eggs, room temperature
- 4 tablespoons of coconut oil or butter, melted
- 1/2 cup of pumpkin puree
- 1 cup of honey
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground mace or pumpkin spice
- 1/2 teaspoon of sea salt
- 1 teaspoon of vanilla
- 1/2 cup of sifted coconut flour
- 1/2 teaspoon of baking powder
Blend together the eggs, coconut oil, pumpkin puree, sweetener, cinnamon, mace, salt and vanilla.
Add the coconut flour and baking powder and blend into a batter until there are no lumps.
Pour the batter into greased muffin cups.
Decorate the muffin tops with a pecan or shredded coconut. I skipped this because I was in a hurry.
Bake at 400 degrees F for 18 minutes, or until a skewer comes out clean.
Would have tasted better with a topping.
A bit heavy for my liking but my last exploration with coconut flour had a similar effect – I’m not sure if that is inherent in that sort of flour of if it’s just me..
This was a quick fun recipe a couple of nights ago.
I’ve been eagerly awaiting the launch of the Harvest Stir It Up range of non-dairy milk powders – not in the Taumarunui New World today …grrrr – and found the link to Kimberley’s Humble Bee Pie blog on the Stir It Up Facebook page and from there I discovered her recipe for pumpkin chocolate chip muffins.
It is so fantastically simple, you almost expect it to come with Admiral Ackbar’s warning…
…but it is this simple…take all of this:
- 2 and 1/4 cups of rolled oats
- 1 cup of pumpkin puree
- 1/2 cup of maple syrup
- 2 eggs
- 2 tablespoons of LSA. (ground linseed, sunflower seeds and almonds)
- 1 tablespoon of vanilla extract
- 3 tablespoons of oil (I used coconut oil)
- 1/4 cup of milk (I used almond coconut milk)
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon or nutmeg (nutmeg because it was the first one I saw)
- 1/2 cup of dark chocolate chips (I used white chocolate buttons because a. I don’t like dark chocolate that much and b. I have a bag I bought for our deluxe extreme bread and butter pudding before Terri and I figured that the white chocolate chips got better distribution through the mix)
…and dump it in the blender and stir it all up for a minute or so before spooning the mixture into muffin trays.
Bake them for 20-25 minutes at 180 degrees.
When they’re done i.e. browned on top and a skewer comes out clean, take them out and let them cool for half and hour or so before taking them out of the trays.