If you have much eggs many pecans very pumpkin leftover from the holiday, this might be a good recipe to try.
Do people even use doge meme anymore? While I use it far less than I used to, I sometimes indulge around my close friends who don’t need me to articulate my feelings about pumpkin. I guess you can now count yourselves among my inner circle, as doge meme has made it on tha blog.
Much egg. Unlike the cookie dough cupcakes from earlier this week, this recipe is fully egged. It provides structure to the muffins, which include a minimum of flour, which is actually coconut flour, a very absorbent, fibrous and wheatless type of flour.
Many pecans. Very pumpkin. Also flaked coconut. Because I used coconut oil in the batter, I thought it wouldn’t be awful to include coconut in the muffins. Add some Malibu, and this is what autumn would look like in Jamaica. We can pretend we’re going on holiday! Summer in January!
Peace and love,
Coconut Pumpkin Pecan Muffins
Adapted heavily from Divalicious Recipes In The City
1/2 cup pumpkin puree
1/2 cup coconut flour
4 tablespoons coconut oil, melted
1/4 cup maple syrup (or honey)
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon nutmeg
1/2 cup pecans, toasted and chopped
1/2 cup unsweeted flaked coconut
Preheat the oven to 400 degrees F.
Stir the eggs, pumpkin puree, coconut oil, syrup, vanilla extract and spices together until well-combined.
Add the coconut flour, baking powder, coconut and pecans, mixing until most of the lumps are gone.
Divide the mixture into 12 lined muffin cups, and place a pecan and some more coconut on top of each muffin. Bake for 15-20 minutes until just set.