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.
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
2 teaspoons vanilla extract
1/3 cup raw honey
3 tablespoons walnuts, chopped
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.
As always, thank you for reading,
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