In the holiday dictionary, these refined sugar free, grain free pumpkin spice muffins with maplebutter frosting appear under “FREAKING WORTH IT.”
‘Tis the season for sweets and treats that won’t break the nutritional bank, after all.
I’ve talked about Paleo-friendly/Real Food “treats” at length many times – including with the amazing Juli of PaleOMG in a podcast interview. I’m one o’ those folks who used to get offended by the mere suggestion that a “treat” made of (gasp!) almond “flour” or coconut “flour” or anyoftheflours could possibly fit into a healthy, Paleo or Real Food lifestyle.
I was wrong. I’ve been doing this nutrition thing a long time, and I was wrong. Because
- Eyes on your own plate.
- Caveman would if he could.
- Eyes on your own plate.
Whatever your reason for choosing any food, whether spinach or grass fed beef or protein bars made from crickets or pumpkin spice muffins with maplebutter frosting, it’s YOUR business. Right or wrong, positive mindset or negative, your experience is your business.
Generally, when a food is made from high-quality ingredients, yet carries negative connotations, it’s actually not the FOOD that’s the problem. It’s the approach, the mindset, the attitude, or the individual digestive landscape that’s the problem. And those are individual issues, not group ones.
See, now I’ve set things up like I’m defending some “bad food.” Hrrmph. I’m not. These are yummy and filled with unrefined ingredients that’ll actually fill you up. They’re delicious, pumpkin-y maple-y goodness. Eat them if you want to. If not, more for me.
Note: I used some old yucky muffin cups for these, although I wish I’d used the parchment paper-y kind. They work much better.
Note #2: I’m sorry if you thought the frosting had REAL butter in it. It’s actually coconut butter (also known as coconut cream concentrate). I promise it’s just as good.
Note #3: Bob’s Red Mill almond flour is very coarsely ground, unlike the almond flour I recommend from Nuts.com, which is very finely ground. Unfortunately, Bob’s doesn’t yield the same texture in baked goods.
- For the muffins
- 4 eggs, lightly beaten
- 3/4 cup full-fat coconut milk or heavy cream
- 1/4 cup canned pumpkin pureé
- 1.5 tsp. vanilla extract
- 1/2 cup blanched almond flour (I order mine from [url href=”http://www.nuts.com/nuts/almonds/flour.html” target=”_blank”]nuts.com[/url])
- 1/2 cup coconut flour (I order mine from [url href=”https://secure.ttpurchase.com/A806AA7F-1E0B-90B3-0E3BACC28EA0C489″ target=”_blank”][u]Tropical Traditions[/u][/url])
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt (I use [u][url href=”http://amzn.to/1AiTyVh” target=”_blank”]Redmond[/url][/u])
- 1 tsp. pumpkin pie spice
- For the maplebutter frosting
- 1/4 cup coconut butter, softened in the microwave or a bath of warm water on the stove (I get mine from [url href=”https://secure.ttpurchase.com/2D1A9825-1E0B-90B3-0EAF0E2DC2B4D75C” target=”_blank”][u]Tropical Traditions[/u][/url] where it’s known as coconut cream concentrate; Artisana and Nutiva are also good and can be found at the store)
- 1 Tbs. maple syrup
- Optional: shaved chocolate to garnish (fancy)
- Preheat oven to 350°
- Combine the wet ingredients (eggs, coconut milk, pumpkin pureé, vanilla) in one bowl. Mix well.
- Combine the dry ingredients (almond flour, coconut flour, baking soda, salt and spices) in another bowl. Mix well.
- Now, add the wet ingredients to the dry and mix until a wet dough forms.
- Drop the dough into muffin cups to approximately two-thirds full.
- Place a ramekin half-filled with water in the oven before adding the muffins (it will help keep them moist)
- Bake for 30 minutes and remove from oven. Allow them to cool before adding frosting.
- Combine softened coconut butter and maple syrup.
- Once muffins are cooled, top with frosting and shaved chocolate, if desired.
- To shave chocolate, just take some of the chocolate you definitely stockpile in your freezer and run it across a cheese grater.