Saturday, 17 November 2012

Pumpkin spice Muffins

  • These were VERY, VERY good!! they made 8 muffins. was lazy one day and threw everything in an 8 x 8 pan and cut it into pieces, stopped with whipped coconut cream! beautiful desert! found the cake more moist than the muffins. (this is NOT my pic - the recipe and photo comes from elana's pantry website.

  • ¼ cup coconut flour
  • ⅛ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger (i just used pumpkin spice)
  • large eggs
  • ½ cup freshly roasted pumpkin (canned pumpkin will not work)
  • ½ cup honey  (i didn't quite use all this, found it too sweet)
  • 2 tablespoons vegan palm oil shortening ( i used coconut oil)
  • ⅛ teaspoon vanilla crème stevia (didn't use)
  1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
  2. Pulse in eggs, pumpkin, honey, shortening and stevia
  3. Transfer batter into paper lined muffin tin
  4. Bake at 350° for 25 minutes (for both the muffins and cake, i ended up leaving it in the oven an extra 10 minutes - not sure if my freshly roasted pumpkin was too wet or not so be sure to test with a tootpick)
  5. Serve
Makes about 8 muffins

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