Fall is my favorite time of year. I love the bright colors outside when the leaves begin to change, the warm smells in the kitchen of seasonal vegetables roasting and the crisp feeling of the chilly air when taking the dog for a walk in the afternoon sunshine…oh and November is my birthday month (only child syndrome!). Growing up everyone in my family loved Pumpkin Pie with Cool Whip at Thanksgiving…not me, I was a Pecan Pie and vanilla ice cream girl. My taste for all things pumpkin didn’t develop until later in life but now I simply cannot get enough of it…pumpkin pancakes, pumpkin bread, pumpkin cookies, pumpkin muffins, pumpkin pie…the list is practically endless. Several years ago I found a recipe for the ultimate Thanksgiving dessert, Pumpkin Pecan Pie…it’s my new favorite but since following a paleo/primal diet I haven’t tried to adapt the recipe yet (don’t worry, the recipe WILL be adapted and posted before Thanksgiving this year!). I started my fall baking this season with these wonderful Pumpkin Pecan Pie Muffins…they are fruit sweetened, dairy free and great for breakfast, snack and even dessert!
Pumpkin Pecan Pie Muffins
Makes about 24 muffins
2 large ripe bananas
1/2 cup medjool dates, pitted and soaked (about 6-8 dates)
1/2 cup pumpkin puree (canned or fresh roasted)
1 teaspoon vanilla extract
1/4 cup coconut oil, melted
1 /2 cup coconut flour
1/4 cup ground flax seeds
1 teaspoon baking soda
1/4 teaspoon salt
1 Tbsp pumpkin pie spice (or more/less according to your taste)
1/2 cup of pecans, chopped
24 pecan halves (optional, for topping)
- Preheat oven to 350 degrees F. Line muffin tins with paper liners or grease well with coconut oil.
- Place pitted dates in a bowl, cover with very hot water and soak for about 10 minutes, drain well after soaking.
- To a blender add bananas, pumpkin, dates, vanilla, eggs, and melted coconut oil. Puree until smooth.
- Sift all dry ingredients together in a separate bowl.
- Add wet ingredients to the dry and stir until there are no lumps.
- Stir in chopped pecans.
- Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter).
- Place one pecan half on top of each muffin.
- Bake for 22 to 25 minutes or until a toothpick comes out clean.
- Let cool completely on rack before serving.
- If you don’t have pumpkin pie spice add: 2 tsp. cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves instead
- You could omit the coconut oil and add and extra 1/4 cup of pumpkin
- Make these an even more decadent dessert by adding 1/2 cup 70% (or greater) dark chocolate chips or cacao nibs for a completely sugar-free recipe
- Top with a dollop of whipped coconut cream or if you tolerate dairy a dollop of fresh whipped cream
This recipe is shared at: