This has been “the week of the muffin” and of all my kitchen experiments, this one is my favorite. I call them “Pumpkin Pie Muffins” because the end product is a very dense, moist, almost custard-like muffin that brings back memories of the amazing pies my grandmother always brought to Thanksgiving dinner.
Hey lady – what’s the deal with all the muffins? Don’t you know how to make anything else?
Funny story: last Saturday my friend Lisa had to buy a couple hundred bananas to bring to a 5K. She had PLENTY leftover, and brought them to church with her the next day. I said, “Sure! I’ll take a few bags of them! I can find lots of ways to use them!” Before I knew it, I was staring at 33 bananas on my kitchen counter, wondering what in the world I was going to do with them all. I’ve incorporated them into a few muffin recipes this week, and even made some amazing banana almond ice pops. (Stick some bananas, almond butter, and vanilla extract in your blender, thoroughly combine, pour into popsicle molds and a few hours later you’ve got creamy delicious ice pops!) But today, I was still left with 8 bananas that I did NOT want to waste. So I made two batches of these pumpkin pie muffins. Most will go in the freezer for great on-the-go breakfasts, but I’ll save some to share at church tomorrow morning.
But why PUMPKIN?
I love this recipe for so many reasons – beyond the fact that it’s delicious and easy. The eggs and coconut flour are a great source of protien. Coconut flour, along with pumpkin, also provides fiber. The pumpkin is a fabulous source of Vitamin A. And everyone knows that the natural sweetness of the bananas is a great way to get your potassium. Because there is so much pumpkin in the recipe, and the classic pumpkin pie spices, the muffins don’t end up with a strong banana flavor. An all-around WIN!
Without further delay, here it is…
Paleo Pumpkin Pie Muffins
What you need:
1 29-oz can pureed pumpkin
1 dozen (12) eggs (try to find cage-free organic)
4 very ripe bananas
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg (fresh grated is best, but I only had grated on hand and it worked great)
2 tbsp aluminum-free baking powder
2 cups coconut flour
pinch of salt
Place bananas in a mixer and mash thoroughly. Mix in eggs and vanilla. Blend in pumpkin, cinnamon, cloves, and nutmeg. Carefully mix in coconut flour, baking powder, and salt, scraping sides with a spatula if necessary.
The batter will be quite thick and chunky. Scoop generously into muffin cups. (I prefer silicone.) I like doing this with my hands as the batter will not rise much, and with my hands I can shape rounded muffin tops.
Bake in a preheated 350 degree oven for 30 minutes. Allow muffins to cool in the pan for about an hour. Makes about 18 large or 24 regular-sized muffins.
These are delicious. But I think I’ll be okay if I don’t eat any more muffins for a while… or bananas.