Pumpkin-Apple Muffins: Gluten Free,Sugar Free, Grain Free
Servings: 16
Ingredients
- Dry Ingredients
- 200 grams 2 cups almond flour
- 1/4 cup unflavored Whey powder
- ¾ Granulated swerve sweetener
- 1 Tbs pumpkin spice or spice mix
- ½ Tbs baking powder remember is almond flour
- 1 tsp baking powder
- Other Ingredients
- Unbleached chlorine-free Mini Baking Cups
- or Unbleached large baking cups
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- Wet Ingredients
- 1 can 15oz pumpkin puree preferable BPA free
- 2 large eggs preferably organic range-free for an Omega 3's boost
- 1/4 cup Coconut Oil
- 1 cup chopped organic apples Remember dirty dozen?
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- For the Frosting optional:
- 1 Package Cream Cheese {softened}
- 5 Tbsp carrot juice or carrot/pomegranate for a deeper color
- 1/3 cup Confectioners swerve sweetener
- ½ tsp turmeric {optional-see note}
- Optional
- ½ cup chopped up or whatever you can do as it gets gooey: coconut/almond (KIND BAR) on top of muffins for an awesome almond-coconut-caramel topping, _if you wont be making the frosting. They'll be just perfect.
Instructions
- Preheat oven to 350°F.
- Mix dry ingredients together in a large mixing bowl until well blended.
- In a separate bowl mix wet ingredients.
- Start off by beating the eggs, then add coconut oil, pumpkin puree and mix. Add apple slowly to the batter until you reach the consistency of a thick batter for muffins. I did it all with a hand whisker( Don't worry about over-mixing flour less muffins— usually the more you mix, the better!)
- Line a muffin tin with unbleached muffin papers and fill each approximately ¾ with muffin batter.
- It's important that you use muffin papers for this recipe! If you don't, the muffins will likely stick to your muffin tin- no fun!.
- Bake on center rack for about 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool muffins in the pan for 5 minutes or so and then on a wire cooling rack. They're also delightful when eaten warm!
- Frosting
- In a bowl mix cream cheese with a hand blender
- Add carrot juice
- Add confectioners sugar slowly for about 4 minutes or until it reaches a smooth thick consistency
- Use your favorite decorating kit
- Enjoy or refrigerated for later.
Notes
Apples~ I used my mini food processor to puree the apples.
Pumpkin~ Has one the highest contents of Vitamin A in any fruit or vegetable, vitamin C and riboflavin. Check out this Image Tips page to learn about the full benefits of pumpkin.
Turmeric~ If you wanted to enhance the color and add a kick of anti-inflammatory properties to these muffins go ahead and add a dash of turmeric to the frosting.
One word of caution though. I buy a certified organic- trade Turmeric that has a mild taste that doesn't compromise potency and flavor.
In my opinion, it doesn't have such a strong taste like the store bought brand. And so that is why I used it in "this recipe" for coloring purposes as well. But that is entirely up to you :)
If you buy the store brand you may end up with a different flavor so test it on a tiny bit of frosting first. Here is the kind of Turmeric that I use, which my toddler doesn't even notices :) Sugar in Frosting Tip~
Because the carrots already have sugar, I cut down the amount of confectioners sugar to 1/3 instead of half (I tasted it as I mixed).
One word of caution though. I buy a certified organic- trade Turmeric that has a mild taste that doesn't compromise potency and flavor.
In my opinion, it doesn't have such a strong taste like the store bought brand. And so that is why I used it in "this recipe" for coloring purposes as well. But that is entirely up to you :)
If you buy the store brand you may end up with a different flavor so test it on a tiny bit of frosting first. Here is the kind of Turmeric that I use, which my toddler doesn't even notices :) Sugar in Frosting Tip~
Because the carrots already have sugar, I cut down the amount of confectioners sugar to 1/3 instead of half (I tasted it as I mixed).