I’m sitting at home, craving something reallllly sugary and sweet. You know why. Usually I’m a salty, crunchy kind of snacker, but I had already eaten a bag of popcorn coated in butter and salt, and was still on the hunt for something to inhale. Â I open the freezer, stare into the fridge, and dig through the pantry and all I can find are some frozen mango chunks and a half eaten jar of peanut butter; neither of which I’m particularly interested in. I find about 4 cans of pumpkin puree that I had picked up, all at different trips to the store I’m sure, thinking, “Hey, I need to keep this on hand for something.” And here we have our “something”. These have a bit more sugar than the usual 1/2 cup I call for, but without it, pumpkin just tastes like squash and that’s not at all why we crave pumpkin flavored everything this time of year–especially in my pms-induced sweet dreams. I had already eaten 3 muffins before I got the pictures off the camera.
- Â½Â cup coconut flour (Let’s Do Organic)
- Â½Â cup tapioca flour (Ener-g)
- Â½Â t baking soda
- Â½Â t baking powder
- Â¼Â t salt
- 1 Â½Â t ground cinnamon
- Â½Â t freshly grated nutmeg
- Â½Â t ground cloves
- Â½Â c melted butter (or coconut oil or palm shortening)
- 2/3 c sugar (I used plain old white sugar, ha)
- 3 eggs
- 1 c pumpkin puree (not quite a 15 ounce can)
- 1 t vanilla extract
- extra cinnamon and sugar for sprinkling on top
Preheat your oven to 350ÂºF and line a standard size muffin tin with liners.
In a medium bowl, whisk together the coconut flour, tapioca flour, baking soda, powder, spices and salt.
In a large bowl, whisk together the butter, sugar, eggs, pumpkin, and vanilla.
Pour the dry ingredients into the wet and whisk to combine. Portion into your muffin liners. Sprinkle the top of each muffin with more sugar and cinnamon and it’ll bake into a nice crunchy topping. Bake until puffed and cooked through, about 25-30 minutes.