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) 🙂
