I have a Thanksgiving Day tradition since childhood. We have a big fancy continental breakfast while watching the Thanksgiving Day Macy's Parade. However, trying to go wheat free can be a downer on this breakfast tradition when you want to be eating muffins and pastries along with the family. So I went in search of the great pumpkin muffin. I came across several recipes but on their own they weren't very flavorful but when I started mixing things together and matching spices - I came up with this one that tastes, to me and friends who I have used as market researchers, like the inside of a pumpkin pie. I LOVE them, put I am a pumpkin lover, any time of the year. I use them in place of toast with my eggs on the weekends or snacks at work. You can put them out to non-paleo eaters and I am thinking they will love them too. Great as a breakfast item, snack or roll them out with the turkey on Thanksgiving instead of dinner rolls. And they are easy to make too.. These days I have found coconut flour at Publix and Kroger - but it is still cheaper on Amazon. Here you go...
1 (15 oz)can organic pumpkin
1/2 cup of coconut flour
1/2 cup of coconut oil (melted)
1T of vanilla extract
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/8 t ginger
1/2t Pumpkin pie spice
dash of sea salt
1/2 teaspoon of baking powder
Preheat oven to 400 – line a muffin tin with paper cupcake liners (12)
In one medium mixing bowl, whisk together coconut flour and spices together, add baking powder. Set aside.
In another large mixing bowl whisk together eggs, pumpkin, oil, vanilla, & honey together, combine well.
Make a well in the dry ingredients and then pour the pumpkin mixture to dry ingredients. Using a stand or hand mixer on low mix together well, scraping down the sides so everything is mixed in well.
Divide batter into the muffin cups.
Bake for 20minutes or until toothpick inserted in center comes out clean.
Coconut oil - to melt put in the microwave in your glass measuring cup in 30sec intervals. You will know if you need more as it melts. Also, do this and let it stand a little in the microwave after done so it can cool down a little. That way when you mix it in with the eggs - it's not too hot and wont accidentally cook the eggs.
Making them look muffin like: Since we are not using rising flour these won't rise and look muffin like unless you make them look that way before cooking. To get the look - use an ice cream scoop instead of a spoon when putting the batter into the muffin cups. They will go into the oven with super cute muffin like rounded tops.