It’s that time of year..the end of October means bye Halloween, bye fall, bye pumpkin spice…and HELLO CHRISTMAS COOKIES, SNOWMEN, ELVES AND HOT CHOCOLATE.
But with that said, I thought I’d wave one last goodbye to our lovely pumpkin spice season (this is not at all because I had an extra can of pumpkin puree I needed to use up..) So without further ado, here is our last official pumpkin recipe of the 2018 year. I hope you enjoy!
Serves: 6 (*just double the recipe for a regular dozen batch!)
- 3/4 cup+ 2 tbsp(100g) almond flour
- 2 tbsp(14g) coconut flour
- 1 tsp cinnamon
- 1/8th tsp nutmeg
- 1/8th tsp ginger
- 1/16 tsp allspice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 tsp xanthan gum (optional, helps with texture)
- 1/4 cup coconut oil
- 2-3 tbsp Truvia (or another 5 tbsp of a sweetener that measures like sugar)
- 3 tbsp splenda (or another sweetener that measures like sugar)
- 1/4 tsp blackstrap molasses (optional, adds a brown sugar flavour)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup(125g) canned pumpkin puree
- 3 tbsp(45g) stevia-sweetened chocolate chips (optional)
Cinnamon Sugar Topping:
- 2-3 tbsp truvia (or another sweetener)
- 1 teaspoon cinnamon
- 2 tbsp unsalted butter-melted
–>Combine Truvia and cinnamon together, set aside & melt the butter once you are ready to top the muffins
- Pre-heat oven to 350*F.
- Combine all dry ingredients in a bowl.
- Add your coconut oil, egg, pumpkin, molasses and vanilla. Mix until well combined.
- Fold in your chocolate-chips and using a muffin scooper, scoop batter evenly into 6 lined AND greased muffin tins. (I line the tray and then spray the liners themselves)
- Bake for 25-35min (check for doneness with a toothpick). These are very moist muffins so if you need to bake them a bit longer that’s okay! I baked mine for about 30mins and turned down the oven to 325*F for the last 10min. They turned out great and were even better the next day!
- Cool for 10-20 minutes on a wire rack before brushing the tops with the melted butter and sprinkling with the cinnamon-“sugar” mixture.
I stored mine in the fridge and actually preferred them cold! You can also freeze them for a quick snack in the future.