Food + Recipes

Pumpkin Spice & Coconut Muffins

October 23, 2013

These seasonal muffins from Green Kitchen Stories are not overly sweet and can be enjoyed for breakfast or served with frosting for dessert. The coconut milk makes them satisfying but light, and the orange and spices lend a warming flavor perfect for Fall.

Gather

Dry Ingredients

  • 1/2  cup almond flour
  • 1/2  cup coconut flour
  • 1/2 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1 pinch sea salt
  • 1/2 cup raw pecans or walnuts, coarsely chopped (reserve a little for garnish)

Wet Ingredients

  • 1 Hokkaido pumpkin -OR- 1/2 cup pumpkin puree
  • 2 eggs (Use Ener-G egg replacer for vegan)
  • 5 tablespoons maple syrup
  • 1/3 cup extra virgin olive oil
  • 1 cup coconut milk
  • 1/2 orange, juice and zest
  • 1/2 teaspoon vanilla

Frosting (optional)

  • 7 ounces plain unsalted cream cheese or vegan cream cheese
  • 3 tablespoons maple syrup or raw honey
  • 1/2 orange, juice and zest

Add all ingredients in a bowl and mix well. Place in the fridge while baking the muffins.

Method

If using Hokkaido pumpkin~

Preheat the oven to 400°F. Divide the pumpkin with a sharp knife and place both halves on a baking tray, covered with baking paper. Bake in the oven for 20-40 minutes (depending on the size of the pumpkin). The pumpkin halves are ready when the skin is bubbly and slightly browned. Remove from oven to cool a bit. Spoon out the flesh and puree in a food processor or blender. Measure out 1/2 cup puree and set aside. Store the leftover puree in the fridge for up to a week. Use it in hummus, soups and smoothies.

Lower the oven to 350°F. Sift together all dry ingredients in a mixing bowl. Beat the eggs, in another mixing bowl, for about a minute. Then add the rest of the wet ingredients while constantly stirring. Add the dry mixture to the wet mixture, using a spatula. Add nuts and gently fold until combined combined. Line a muffin pan with paper liners. Divide the batter into them, it should be about 2 large spoonfuls in each. Smoothen out the batter with the backside of a wet spoon. Sprinkle with few pecan nuts. Bake for about 22-25 minutes, or until golden on the outside and baked through. When muffins have cooled, serve them with two spoonfuls of frosting.

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