About 8 months or so ago, I improvised a pumpkin muffin. It was fabulously mild when it came to the pumpkin flavor and my husband enjoyed it right along with me. He is not a big fan of the pumpkin pie or breads, usually. I wouldn't have called it a "sweet treat" but more like something to eat along with a fall meal. Anyway, I've been chasing that "pumpkin dragon" for a while trying to figure out WHAT recipe I altered.
Well, the following recipe is not the one I improvised, but it is a good recipe! Making this recipe has brought me closer to the elusive one... I think it jared some memories. Next time I post a pumpkin muffin recipe I hope it will be the one!
If you like things a little more sweet and not concerned with sugar, don't use sweetener!
This is a wheat and gluten free recipe. I think it will work with Paleo diets as well.
All the dry stuff
All the wet stuff
All mixed up. See how they stay "scooped" in the muffin tin?? I think next time I might try these little guys out on a cookie sheet to see what happens!
Ok the improvised icing is a bit on the thick side, but it was good!
Pumpkin Spice Muffins
Ingredients
2 cups almond meal
1 cup chopped walnuts ( I didn't have any to spare so I skipped them)
1/4 cup ground flaxseed ( I used milled flaxseed)
SWEETENER equivalent to 3/4 cup sucrose
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg ( I subed more cinnamon )
1 teaspoon baking powder
DASH fine sea salt
1 - 15 oz. can unsweetened pumpkin puree ( I used 16 oz. )
1/2 cup sour cream or coconut milk
2 large eggs
1/4 cup walnut oil, melted coconut oil, or extra light olive oil ( I used coconut oil )
Directions
Preheat oven to 325 degrees F. Grease a 12 cup muffin pan, or use liners.
Stir together the almond meal, walnuts, ground flaxseeds, sweetener, cinnamon, allspice, nutmeg, baking powder and sea salt in a large bowl.
Stir the pumpkin puree, sour cream, eggs, and oil in another bowl.
Stir the pumpkin mixture into the almond mix thoroughly. Spoon batter into the muffin cups filling them half full. Bake until toothpick comes out dry. About 45 minutes. Cool muffins for 10-15 mins then turn onto a rack to cool.
Bakers Log Stardate 1092013
OK... HOLD UP!!!
1. I'm here to tell you that if you fill those tins up half way you will get MORE then 12. I used the regular sized muffin pan too and yes there was that extra ounce of pumpkin puree. So just count on possibly getting more then 12.
2. If you fill them to the top like I did it also seemed to take FOREVER to get the inside cooked!!! yeah, yeah... I know, I over filled them!
3. I also realized, after the fact, that with the texture of the muffin mix that you MIGHT be able to scoop out some on a baking sheet and bake that way. Just for kicks, I may do this in the future.
OK... HOLD UP!!!
1. I'm here to tell you that if you fill those tins up half way you will get MORE then 12. I used the regular sized muffin pan too and yes there was that extra ounce of pumpkin puree. So just count on possibly getting more then 12.
2. If you fill them to the top like I did it also seemed to take FOREVER to get the inside cooked!!! yeah, yeah... I know, I over filled them!
3. I also realized, after the fact, that with the texture of the muffin mix that you MIGHT be able to scoop out some on a baking sheet and bake that way. Just for kicks, I may do this in the future.
IMPROVISED Cream Cheese Icing
1 bar cream cheese
1 tablespoon vanilla extract
sweetener/sugar to taste
Mix together. This might seem a bit thick to you and if you have some whipping cream you can add a little at a time to get it to the consistency you prefer. Enjoy!
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