Newly updated Fall 2020!
please see notes below
It's pumpkin spice season, and these muffins are sure to please! They are super-moist, gluten- free, delicious and nutritious. They can be enjoyed as muffins or more indulgently as cupcakes with the optional pumpkin spice frosting!
* 2/3 cup coconut sugar
* 1/3 cup Monk Fruit sweetener
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 tsp nutmeg
* 1/4 tsp all-spice
* 1/4 tsp ground cloves
*1/4 tsp powdered ginger
* 3 large eggs
* 2 tablespoons molasses (or maple syrup)
* 1 can (15 ounces) organic pumpkin purée
* 1/2 cup coconut oil
* 2 tspn pure vanilla extract
Preheat the oven to 375°F and line a 12-muffin pan with muffin cup papers. (if making a cake, grease pan with a bit of coconut oil and dust with flour.) Combine all dry ingredients and mix well. Set aside.
Blend together with a whisk the eggs, molasses, pumpkin purée and vanilla and set aside.
In a stand mixer or with a hand held electric mixer, cut coconut oil into the dry ingredients until coarse crumbs form.
Add the egg mixture into the coarse crumbs a little at a time, blending well with each addition. Blend for about 2 minutes, or until the batter is fluffy.
Scoop the batter into the prepared pan, and fill to the top of each muffin cup.
Let the batter set in the cups for 8 minutes.
Bake the muffins for 25 minutes, or until they have puffed up and no longer jiggle in the center. (If making a cake, bake for about 45 minutes.) Remove from the oven and let the muffins cool for at least 5 minutes before removing from the pan and serving. They taste great warm, or at room temperature.
Makes 12 muffins
For a more indulgent treat, transform the muffins into cupcakes with this pumpkin spice frosting that is truly the icing on top of the cake! =)
*1/2 can Organic pumpkin purée (about 7.5 oz)
*6 tablespoons softened grass-fed butter, ghee or coconut butter
*1/2 tspn pure vanilla extract
*1 tspn cinnamon
*1/2 teaspoon nutmeg
*1/4 tspn ground cloves
*1/4 tspn all-spice
* 1/4 tsp powdered ginger
*3 tablespoons Potato starch
*2 cups Lower glycemic non-stomach ache powdered sugar (1 cup Organic Monk fruit & 1 cup coconut sugar blended until pulverized in a high speed blender like a Vitamix)
Blend together the pumpkin purée, butter and vanilla with an electric handheld or stand mixer on low for about a minute. Then, continue to blend on medium- high speed until it is somewhat fluffy. Add in the spices, and continue blending on medium. Blend in the potato starch 1 tablespoon at a time. Next, do the same with the powdered sugar, 1 cup at a time. The frosting will have a slightly marbleized appearance. Cool it in the fridge for about 30 minutes. Frost cupcakes once they have cooled to room temperature. Enjoy!
Fall 2018 Update: I recently made this as a bunt cake, and it was gone instantly.. so easy too!
Fall 2020 Update: I have changed the sweeteners a bit to make it even healthier and lower on the glycemic index without sacrificing taste! P.S. Make it vegan by using flax eggs