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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!

Ingredients:

  • 1 Cup organic pumpkin puree

  • 2 Scoops Nufinna vanilla collagen protein powder

  • 1 Egg

  • 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)

Make it:

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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