I LOVE baking with pumpkin in the fall! I was playing around in the kitchen yesterday and came up with this recipe. I do this often, sometimes I create a masterpiece like these but sometimes I’m not so lucky and I end up eating them all as my family turns up their nose!
We had a play date over when I made these so my taste testers were two very sweet 2 year old girls. They inhaled these!! When big sis came home from school she ate 3 so I’ll say they were a huge hit!
1 Cup organic pumpkin puree
2 Scoops Nufinna vanilla collagen protein powder
4-5 TBSP canned organic coconut milk
1 TSP organic vanilla
1/2 TSP pumpkin pie spice
1/4 TSP Redmond’s real salt
1/2 TSP cinnamon
1 TSP Aluminum free baking powder
1 Cup Paleo baking flour
1/4 Cup local honey
1 TBSP organic coconut oil (melted)
1-2 TBSP Kerrygold butter
1 Cup organic raw pecans (chopped)
Combine pumpkin, protein powder, egg, honey, coconut milk, vanilla, cinnamon, baking powder, flour, salt and coconut oil in bowl and mix. Pour into muffin tins.
In a separate bowl combine melted kerrygold and chopped pecans ( I love this for chopping). Mix together and sprinkle with cinnamon. Spoon over muffins.
Bake at 350 degrees for 30-45 minutes. They are very soft in the center when warm, almost like pie. I placed them in the refrigerator overnight and they were perfect!
ENJOY!!! If you make this please leave me a comment and let me know if your family loved them as much as mine!!
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