It’s Fall and now is the time to partake in PUMPKIN everything.
Pumpkin beer, coffee, soups, smoothies, pancakes and of course muffins!
I always have the intention to follow a recipe to a T.
That being said I am usually lacking an ingredient or two 🙂
I always make do with what I have, and usually everyone involved is quite pleased with the result.
Initially my thought was to make fellow Boston based foodies Pumpkin Nutella Muffins. To my dismay I was lacking the almond flour, if you do any baking you know that there is big difference between almond flour and coconut flour. So I searched for another recipe and of course PaleOMG came to the rescue.
Both AWESOME recipes depending on the ingredients you have on hand!
What we did was combine the best of both worlds, along with our personal favorite seasonings, and one very ripe banana to make THESE:
Chocolate Pumpkin Birthday Muffins
Serves: 5
Ingredients
- ⅓ cup canned pumpkin
- 1 overly ripe banana
- ¼ cup coconut oil, melted
- 3 eggs, whisked
- 1 teaspoon vanilla extract
- ¼ cup coconut flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon powdered ginger
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- 2 heaping TBSP of cocoa almond spread
Instructions
- Preheat oven to 350 degrees.
- Mix together wet ingredients in a bowl: pumpkin, overly ripe banana, coconut oil, eggs, and vanilla extract.
- In another bowl, whisk together coconut flour, cinnamon, nutmeg, powdered ginger, baking soda, baking powder, and salt.
- Pour dry ingredients into wet ingredients and mix well.
- Swirl in cocoa almond spread.
- Bake for 35-40 minutes
*We also decided to experiment with a greek yogurt + peanut butter protein frosting which was an epic fail
**Instead we made whipped cream, added some vanilla extract+cinnamon and cut out a bit of the inside of each muffin to fill with whipped cream “frosting”.
