In my Natural Gifts series of uplifting paranormal romances, one of my characters is a celebrity cookbook author. Today I’d like to share a lovely fall recipe from the fictional Dana Carapelli-Jacobs’ cookbook series, Dana Cooks For The Holidays.
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It’s a cool fall afternoon, and I miss Carter, Jenny, and Jason coming through the door with the stories of their day. Thank goodness I will see them soon for the Thanksgiving holiday.
I think Carter and Jenny miss us, too, which is why I thought it would be sweet to send them a batch of goodies from home. Both kids love pumpkin pie, which inspired me to bake a treat they can pop in their mouths while they run from one class to another. As Jason often says, “No plate, no fork, perfect.”
I’m thrilled with these muffins. The middle tastes like pumpkin pie, and the walnuts I sprinkled on top of them right before putting them in the oven gained a warm, roasted flavor.
I’m especially happy that these easy, sweet treats are bursting with fall flavor, but do not contain any refined sugar, gluten, or dairy products.
Mini Pumpkin Pie Muffins
Ingredients: Remember to use organic ingredients if you can.
1/2 cup coconut flour (Well-stocked grocery stores have this now, as well as health food stores)
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1 cup pumpkin purée
1/4 cup coconut oil, melted
6 eggs
2 teaspoons vanilla extract
1/3 cup raw honey
3 tablespoons walnuts, chopped
Directions
Preheat the oven to 400°F. Combine the coconut flour, pumpkin pie spice, and baking powder together.
In a separate bowl, mix the remaining ingredients, except for the walnuts, until well blended. Add the flour mixture to the pumpkin purée mixture, and mix well until smooth.
Fill each mini muffin cup 3/4 full; the batter will rise a little.
Bake for 11 to 15 minutes or until a toothpick inserted in the center of the largest muffin comes out clean.
Makes one dozen mini muffins.
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As always, thank you for reading,
Gina
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Sounds good!
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Thank you! They received good reviews from all who tried them.
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They sound heavenly – these will definitely be on the list. My girls love to bake and we should have fun with these 🙂
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They are quite good, and so easy, too. I’m curious to know if coconut flour, and well, everything coconut, are the rage there as they are here right now. As always, thank you for your wonderful support.
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Coconuts have always been a big thing over here and my family love anything linked to coconut!
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So interesting! Thanks for sharing and satisfying my curiosity. Most of my family love coconut, too. 😀
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My pleasure 🙂 Our families would get on like a house on fire! I wish we lived closer and I could share the results of our mini pumpkin pie muffin experiment. I’ll let you know how it goes. Have a great weekend. 😀
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I believe we will have great fun together when the opportunity arises to spend time together in person.
I wish you a great weekend as well. It’s my first two days off in a row in months. We have a house guest to visit with, and of course I have loads of exciting reading to do!
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That’s fabulous 🙂 have a lovely, lovely time.
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Thank you! I definitely will.
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What a lovely treat- By far much healthier than the traditional holiday sweets! Hope you had a wonderful Thanksgiving, Gina. 🙂
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Thank you, Hannah. I appreciate your comment. We did have a wonderful Thanksgiving. I hope yours was wonderful as well!
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These look really good Gina. Thank you for coming to this week’s party at FF 🙂
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Thank you! I enjoy the party every week. I’m pleased I had something to share this time.
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I love the sound of using coconut flour. Does it give the muffin a bakery flavor?
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You raise a good question. I think the coconut flour gives it a specialty bakery flavor. It’s slightly coarser than wheat flower.
Thank you for visiting.
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Just might make this soon. =) Great post.
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Thank you. I’d love to hear what you think of the muffins.
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