Monday’s Muffins: Pumpkin Pie Muffins
Perhaps you have some leftover canned pumpkin from the holidays, pumpkin pie muffins are a delicious way to use up pumpkin puree. I happen to have an actual pie pumpkin which I will be using for this recipe. During the next few months I will be sharing my favorite muffin recipes. I don’t know about you but love having muffins on hand, plus they freeze well. If we have unexpected company there is nothing like having fresh muffins to offer! Even when they are fresh from the freezer!
This recipe is also a paleo recipe and full of good ingredients. I haven’t tried making the chocolate muffin option but I’ll bet it’s just as good as the plain pumpkin version!
Pumpkin Pie Muffins
¾ cup organic pumpkin puree
½ cup coconut flour
½ cup coconut oil, melted
2 tsp organic vanilla
¼ cup organic raw honey, melted
2 tsp pumpkin pie spice
½ tsp homemade baking powder (no cornstarch)
Handful of walnuts
2 Tbsp coco powder (optional for chocolate muffins)
Preheat the oven to 400 degrees F. Sift the coconut flour and spices together, then add the baking powder.
In a separate bowl mix all the remaining ingredients except the walnuts until well blended.
Add the sifted flour and spices to the pumpkin puree.
Mix well and divide the batter between the muffin pans and sprinkle with chopped walnuts.
Bake for 18-20 minutes or until done. Makes 12 muffins. They are delicious warm from the oven, kind of like enjoying a piece of pumpkin pie.
If you’re a fan of pumpkin pie you will love these Pumpkin Pie Muffins, they taste exactly like pumpkin pie, only in a muffin form! Yum! If you have any leftover freeze them to enjoy at a later date.