I had been wanting to use pumpkin in a muffin recipe for some time. I finally got down to trying it out yesterday. I must say, the final result was quite tasty!
Ingredients:
3 large eggs (room temperature)
2 cups shredded carrots
1 1/4 cups almond flour
1/4 cup coconut flour
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
pinch of ground cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup of pumpkin purée
1/2 cup date purée
2 tablespoons almond butter
2 teaspoons melted coconut oil
coconut flakes and walnut pieces to garnish
Directions:
1) Heat oven to 180°C
2) Wring out the excess water from the shredded carrots (use a cheese cloth or juice bag)
3) Combine the dry ingredients in a separate bowl
4) Whisk the eggs
5) Add the pumpkin, date, almond butter, and melted coconut oil to the eggs
5) Add the wet ingredients to the dry and stir until combined
6) Fold in the shredded carrots
7) Spoon the batter into muffin cups
8) Add a couple of walnut pieces plus a sprinkle of coconut flakes to garnish
9) Bake for 30 minutes – turn baking tray 15 minutes into baking; allow muffins to cool for 15 minutes within the pan before removing and cool thoroughly before enjoying (if you can wait; I couldn’t and the first one broke in half, but it was still worth it) 🙂
2 comments
Thank you! I found this when looking for Whole Life Challenge compliant pumpkin muffins. Yummy! One challenge I encountered was not knowing how to make date puree from dates, being unsure how much water to add. The blender didn’t work well with so little material, so I ended up heating the partially blended dates on the stove with a little more water and squishing it up that way. It was a little chunky, but not a problem.. I didn’t make quite enough to yield a half cup, but the muffins were sweet enough. My other challenge was that the muffins stuck to the tin even though I greased it with coconut oil. Not the worst problem! I think next time I might increase the spices just a little bit. Treats that are both delicious and nutritious make me so happy.
Hi Samara! I’m so glad that you liked the muffins. I do have a ‘recipe’ for date paste on my blog, but I have found that you kind of have to play around with the proportions depending on the type and size of date, plus your desired consistency and quantity.
Thanks for your feedback and sharing your tweaks!