Pumpkin spice muffins with maplebutter frosting
 
Prep time
Cook time
Total time
 
Eat it because it's good.
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Serves: 8-10 muffins
What you need
For the muffins
  • 4 eggs, lightly beaten
  • ¾ cup full-fat coconut milk or heavy cream
  • ¼ cup canned pumpkin pureé
  • 1.5 tsp. vanilla extract
  • ½ cup blanched almond flour (I order mine from nuts.com)
  • ½ cup coconut flour (I order mine from Tropical Traditions)
  • ½ tsp. baking soda
  • ¼ tsp. sea salt (I use Redmond)
  • 1 tsp. pumpkin pie spice
For the maplebutter frosting
  • ¼ cup coconut butter, softened in the microwave or a bath of warm water on the stove (I get mine from Tropical Traditions where it's known as coconut cream concentrate; Artisana and Nutiva are also good and can be found at the store)
  • 1 Tbs. maple syrup
Optional: shaved chocolate to garnish (fancy)
What to do
For the muffins
  1. Preheat oven to 350°
  2. Combine the wet ingredients (eggs, coconut milk, pumpkin pureé, vanilla) in one bowl. Mix well.
  3. Combine the dry ingredients (almond flour, coconut flour, baking soda, salt and spices) in another bowl. Mix well.
  4. Now, add the wet ingredients to the dry and mix until a wet dough forms.
  5. Drop the dough into muffin cups to approximately two-thirds full.
  6. Place a ramekin half-filled with water in the oven before adding the muffins (it will help keep them moist)
  7. Bake for 30 minutes and remove from oven. Allow them to cool before adding frosting.
For the frosting
  1. Combine softened coconut butter and maple syrup.
  2. Once muffins are cooled, top with frosting and shaved chocolate, if desired.
  3. To shave chocolate, just take some of the chocolate you definitely stockpile in your freezer and run it across a cheese grater.
Recipe by Real Food Liz at https://beta.realfoodliz.com/grain-free-pumpkin-spice-muffins-with-maplebutter-frosting/