Sunday, November 18, 2012

Pumpkin Muffins with dairy free spiced topping

Pumpkin Muffins with dairy free pumpkin spice topping
Thanks, Sherry, for the heads up on the pumpkin muffins from  I have never been disappointed in recipes I have made using blog.
I watched 5 pumpkin muffins disappear in record time. I have to admit, I made 1 1/2 disappear. Tastes like pumpkin pie in a cupcake paper. The topping is light and refreshing.
I switched up some of the spices based on what I had with me on vacation. So here's my adaptation of Elana's recipe.

Pumpkin Muffins

  • 1/4 cup coconut flour
  • 1/8 tsp sea salt
  • 1/2 tsp baking soda
  • 1 Tbs ground ginger
  • 1 Tbs pumpkin spice
  • 3 eggs
  • 1/2 cup organic pumpkin pulp
  • 1/2 cup agave
  • 2 Tbs coconut oil
  • 1 pkt stevia
  1. Preheat oven to 350 degrees.
  2. Prepare muffin tin by lining with cupcake papers.
  3. Mix together all dry ingredients. I used a hand mixer.
  4. Add in eggs, pumpkin, agave, coconut oil(I didn't melt) and stevia.
  5. Mix completely with the hand mixer.
  6. Spoon into cupcake papers. 
  7. Bake for 25 minutes.
  8. Cool and frost with the Pumpkin Spice Dairy Free Whipped Topping(recipe below).
Pumpkin Spice Dairy Free Whipped Topping
Pumpkin Spice Whipped Topping, Dairy Free
  • 1 can coconut milk (chilled and use only the creamed part. Save the water for some other recipe or disgard).
  • 1/4 cup organic pumpkin pulp
  • 1 Tbs maple syrup
  • 1/2 tsp pumpkin spice
  • 2 pkts stevia
  1. Scoop chilled coconut milk into bowl.
  2. Add remaining ingredients and mix completely with a hand mixer using high speed.
  3. Frost cooled muffins.
Muffin recipe yields 8 to 9 muffins.
Pumpkin Spice topping tops 20 or so muffins so make a double batch of muffins for all that topping. You'll wish you had made a double batch once you have tasted this delicious treat.
Store leftovers, covered in the refrigerator.


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