It is October at last! And y0u know what that means? PUMPKINS! I LOVE pumpkins! Just ask Mo – EVERY time we see a pumpkin, I practically start swooning. They are so fairytale-like to me. Probably the whole Cinderella thing.
I love ACTUAL pumpkins and I LOVE cooking with pumpkin filling! Sweet, savory – you name it! Pumpkin EVERYTHING please. I twiddle my thumbs until the fall when I get to start cooking with it! I mean, I love pumpkin, but it honestly doesn’t ever sound that great in the spring or summer.
My mom always made pumpkin bread for Thanksgiving and Christmas. To this day, it is what I look forward to the most with regard to food during the holidays. I can smell her kitchen as I type this – filling with that Holiday, Pumpkin-y smell. Ugh! I am smiling so big.
I came up with this recipe a couple of years ago. I really enjoy baking and during the colder months, I like to have clean, baked goods around the house for two reasons: 1 – they always sound good and I would rather eat mine so I know the ingredients are clean and 2 – during the holidays, there are always so many “free treats” available, you know? It’s the season for eating! So, I would rather fill my cravings up at home with clean things and not be so tempted with all of the other things.
Hear me though – I am NOT opposed to the occasional indulgence – in fact, encourage it! But, you know this: during the holidays, it seems like we are literally hit in the face with indulgence after sugar-laden indulgence around every corner. So, please! Have a piece of candy out of your kids Halloween stash or have that piece of toffee at your clients holiday party – but, have some clean things around your house that you can enjoy so you will mitigate your temptation to have more than what is in moderation, of the other.
These are a holiday staple for us! I hope they will become one for your home too!
Grain Free Pumpkin Muffins
Makes 12 muffins
- ¼ cup coconut flour
- ½ cup almond flour
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- ½ tsp ground ginger
- ½ tsp sea salt
- ½ tsp baking soda
- 6 cage free eggs
- ¼ cup raw local honey
- ¼ cup unsweetened apple sauce
- 1 tbsp coconut oil
- 1, 15oz can Organic Pumpkin Puree
- 1 tbsp vanilla extract
- Preheat oven to 350 degrees F.
- In a small bowl, combine dry ingredients and whisk to combine and get any lumps out.
- In a large bowl, combine wet ingredients and blend with a hand mixer.
- Mix dry ingredients into wet, blending with a hand mixer or spatula, until just combined.
- Place batter into a 12 cup muffin tin sprayed with cooking spray.
- Bake for 25 minutes.
- Cool and serve or store in a large Ziploc baggie or airtight container, in the fridge for up to 2 weeks or the freezer for up to 6 months.