Frosted Pumpkin Spice Muffins

Is a frosted muffin really just a cupcake?

Autumn.

My absolute favorite time of year…I love the colors, the smells and the weather.  I love that it is Pumpkin Spice Latte season at Starbucks, although I’ve never had one, I love the way they smell.  I love the way my house looks with all my fall decorations up.  I love that all the stores are loaded with pumpkins and squash galore.  And best of all I LOVE that it’s time to dress everything up in Pumpkin Pie Spice!  This is my favorite muffin recipe, it’s only fruit sweetened so it’s not overly sweet which makes a dollop of cream cheese frosting just perfect to turn it into a weekend breakfast treat or light dessert!

Pumpkin Spice Muffins

(yields 18 muffins)

2 large ripe bananas

1/2 cup medjool dates, pitted and soaked (about 6-8 dates)

5 eggs, room temperature

1/2 cup pumpkin puree (canned or fresh roasted)

1 teaspoon vanilla extract

1/4 cup coconut oil or butter, melted

1 /2 cup coconut flour

1/4 cup ground flax seeds

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 Tbsp. pumpkin pie spice

1/2 cup chopped pecans (optional as a mix in, can use for garnish instead)

  1. Preheat oven to 350 degrees F.
  2. Line muffin tins with paper or silicone liners or grease well with coconut oil.
  3. Place pitted dates in a bowl, cover with very hot water and soak for about 10 minutes, drain well after soaking.
  4. To a blender add bananas, pumpkin, dates, vanilla, eggs, and melted coconut oil or butter.  Puree until smooth.
  5. Sift all dry ingredients together in a separate bowl.
  6. Add wet ingredients to the dry and stir until there are no lumps.
  7. Stir in chopped pecans.
  8. Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter)
  9.  Bake for 22 to 25 minutes or until a toothpick comes out clean.
  10. Let cool completely on rack before frosting.
  11. Frost tops of muffins and sprinkle with additional chopped pecans and lightly dust with pumpkin pie spice.

Whipped Maple Cream Cheese Frosting

¾ cup heavy cream
8 ounces cream cheese, softened
¼ cup maple syrup
1 Tbsp. vanilla

  1. Whip heavy cream until stiff
  2. In a separate larger bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
  3. With a rubber spatula, gently blend whip cream into cream cheese mixture
  4. Store leftover frosting in an airtight jar in the refrigerator

This recipe is shared at:

Tempt My Tummy Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Fill Those Jars Fridays, Allergy Free Wednesday, Wednesday Extravaganza, French Cuisine Fridays, Fight Back Friday, Gluten-Free MondayGluten-Free Wednesdays , Gluten Free Fridays

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Garlic, Rosemary and Chive Muffins

 This is a wonderful savory muffin that will be a lovely complement to any holiday meal!

Ready to serve up with some grass-fed butter!

Garlic, Rosemary and Chive Muffins

Makes 12 muffins

2 1/4 cups blanched almond flour

1 1/2 tsp sea salt

3/4 tsp baking soda

6 Tbsp garlic infused olive oil

4 large eggs

2 egg whites

1/2 cup fresh chives, chopped

1/4 cup fresh rosemary, finely chopped

pinch of freshly ground black pepper

Preheat oven to 350 degrees.  Line a muffin tin with paper liners or lightly grease with coconut oil.  In a large mixing bowl combine almond flour, sea salt, baking soda and black pepper, set aside.  In a separate bowl whisk together olive oil, eggs and egg whites until frothy.  Blend the wet mixture into the dry mixture using a handheld mixer until thoroughly combined, fold in chives and rosemary.  Divide evenly between the muffin cups (I use an ice cream scoop or 1/4 cup measuring cup).  Bake for 25-30 minutes or until they pass the toothpick test.  Remove from oven and cool in the pan on a wire rack for 20 minutes, serve warm with a pat of butter.

Garlic, Rosemary and Chive Muffins

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Make Ahead Monday, Tasty Tuesday, Slightly Indulgent Tuesday, Gluten Free Wednesdays

Pumpkin Pecan Pie Muffins

Pumpkin Pecan Pie Muffins

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)

5 eggs

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)

  1. Preheat oven to 350 degrees F.  Line muffin tins with paper liners or grease well with coconut oil.
  2. Place pitted dates in a bowl, cover with very hot water and soak for about 10 minutes, drain well after soaking.
  3. To a blender add bananas, pumpkin, dates, vanilla, eggs, and melted coconut oil.  Puree until smooth.
  4. Sift all dry ingredients together in a separate bowl.
  5. Add wet ingredients to the dry and stir until there are no lumps.
  6. Stir in chopped pecans.
  7. Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter).
  8. Place one pecan half on top of each muffin.
  9.  Bake for 22 to 25 minutes or until a toothpick comes out clean.
  10. Let cool completely on rack before serving.

Recipe Tips…

  • 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

Enjoy the taste of pumpkin pecan pie everyday, guilt-free!

This recipe is shared at:

Fight Back Friday

Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday

Gluten-Free Wednesdays, This Chick Cooks

Banana Muffins and Mini-Cakes

Banana Mini-Cakes with Chocolate Chips

Hello, my name is Andrea and I am a sugar addict.

It has taken me several years of intense struggle to finally admit that I have a real problem with sugar.  I stopped eating all kinds of refined sugars about 4 years ago (along with gluten and soy) but I have intermittently experimented with agave nectar, maple syrup, honey and more recently coconut sugar.  You see, I love dessert and really felt like I couldn’t live without it…so I adapted every recipe I craved into a “healthier” version using natural sugar substitutes.

However, as I am living a “cleaner” primal lifestyle these days, no gluten, soy, refined sugar or grains I find that even the “natural” sugars sometimes bother me.  And when I say bother what I really mean is that they tend to make me a wee bit of a crazy person!!!!  It’s like a drug to me as it is for many people.  My saving grace is that my will power (I like to use that term way better than saying my obsessive-compulsive tendency) doesn’t allow me to over-indulge in the desserts I make, I only experience the mental torture…

Whew, now that I’m past the denial stage…I will admit that I still like to enjoy sweet treats on occasion which has led me to seek out desserts and baked goods that are fruit or stevia sweetened.  I visit the blog What I Crave regularly and to my delight found a recipe for Date Sweetened Banana Bread.  I made this recipe into muffins and a few heart-shaped mini-cakes (with mini chocolate chips added).  These muffins have the perfect texture and sweetness, they are wonderful with a pat of homemade butter or a schmear of cream cheese.  I like to have them for breakfast or as an afternoon snack with a nice cup of coffee or tea.

Muffins and Mini-Cakes

Date Sweetened Banana Muffins

Makes 18-24 muffins

3 ripe bananas

1/2 cup medjool dates, pitted (5 – 6 dates)

5 eggs

1/2 cup butter or coconut oil, melted

1 /2 cup coconut flour

1/4 cup ground flax seeds

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

pinch of nutmeg

1/2 cup of pecans or walnuts, chopped

1/2 cup mini chocolate chips (optional)

  1. Preheat oven to 325 degrees F.  Line muffin tins with paper liners
  2. To a blender add two peeled bananas, pitted dates, eggs, and melted butter or coconut oil.  Puree until smooth.
  3. Sift all dry ingredients together in a separate bowl.
  4. Add wet ingredients to the dry and stir until there are no lumps.
  5. Chop the remaining banana and add to batter along with the nuts and chocolate chips (if using).
  6. Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter).
  7.  Bake for 22 to 25 minutes or until a toothpick comes out clean.
  8. Let cool completely on rack before serving.

Banana Muffins

Enjoy this wonderful recipe and check back often for more “sugar-free” treat recipes. 

 Remember…Life is too short to not have dessert!

This recipe is shared at:

Slightly Indulgent Tuesday,  Tasty Tuesday & Tempt My Tummy Tuesday

Gluten-Free Wednesdays

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