26 Oct Tis the Season for Pumpkin
We got our hands on another one of Charlotte Press’s incredible recipes! You have to check this one out.
Pumpkin Cloud Muffins (yields 12 muffins). Charlotte calls these pumpkin cloud muffins because they are so fluffy (like clouds)! They are grain-free and paleo-friendly muffins will get you in the fall spirit! Bonus is that they’re low in carbs and packed with protein so they are the perfect snack that will keep your belly full and your blood sugar steady, and also help offset that big Turkey day dinner. You can make them your own by adding your favorite fall “mix-ins” like dried cranberries, nuts or even chocolate chips. Here’s what you need:
o 3/4 cup coconut flour
o 1/2 cup pumpkin puree (not pumpkin pie filling)
o 8 eggs
o 3 tbsp maple syrup or honey
o 3 tbsp unsweetened apple sauce
o 1 tsp lemon juice or apple cider vinegar
o 2 tsp pumpkin pie spice or a mix of cinnamon, cloves, and nutmeg
o 3/4 tsp baking soda
o Optional: mix-ins like nuts, dried fruit, chocolate chips or even collagen protein
Preparation: Preheat oven to 350. Mix all ingredients in a stand mixer or large bowl until the batter is evenly combined. Add your mix-ins at the end. Scoop evenly into 12 parchment lined muffin tins OR sprayed muffin tins. They stick MUCH less with parchment paper muffin liners. I like to use an ice-cream scoop to ensure evenly sized muffins, but they should be a little bigger than 1/4 cup batter each. Bake for 25 – 30 minutes until a toothpick comes out clean and the tops are golden and slightly firm to touch.