Happy Halloween party people! Now, I think you know by now that I have no children to steal candy from, but that does not mean that this gal will go without a Halloween treat. In fact, I think I deserve a couple since I am checking out Barre Body Fit on top of my regular boot camp today. I’m not going to lie, I actually made these delightful grain-free pumpkin-infused muffins on Sunday and all eight were gone by the end of Monday. And I only shared one. So clearly I’ve already had my fill! Anyway, these are both delicious and nutritious so don’t feel too bad if you too devour the entire batch during a How I Met Your Mother watching marathon…or, you know…something like that.
Ingredients:
1/2 cup butter or coconut oil, melted
6 eggs
1 tsp vanilla
1/2 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/4 cup honey or maple syrup (or a couple tbsp of both, I’m crazy like that!)
1/2 cup coconut flour
1/2 tsp baking powder
1.5 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
Desired toppings (I dig mini dark chocolate chips and walnuts, myself)
How To:
-Preheat your oven to 400*F.
-Grease a standard muffin tray or use paper muffin cups.
-Combine wet ingredients (butter, eggs, vanilla, pumpkin and honey/maple syrup) in a large mixing bowl until well blended.
-Add dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) gradually to the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
-Divide the batter evenly into the muffin tins, add your toppings and bake for approximately 15-18 minutes.
