I love muffins. There is so much you can do with a muffin to make it unique and different. The flavor combos are endless and they are the perfect food to grab and go when you are in a rush, or to keep in your freezer for that time you’re starving and there is nothing in the house to eat. I find them to be a comfort food, something that reminds me of when I was growing up and my mom would let me help her bake. To this day I can still remember how I would sneak wayyy too much of certain muffin batters when she wasn’t looking. I’ve always had a thing for batter; cookie, muffin, cake, I’m not picky!
Today I personally eat grain-free, but I do still make whole wheat flour treats for friends and family. Everyone has what works for them, and I really just like cooking and baking 🙂 Today I’m showcasing these grain-free pumpkin muffins, smothered in creamy, dreamy, pistachio-walnut butter! Each bite brings that classic pumpkin pie flavor with a light, cake-y texture, while the pistachio-walnut butter takes it to a whole new level. Spiked with a touch of coconut oil for a natural sweetness and a pinch of Himalayan sea salt, don’t spend too long next to this stuff with a spoon because it’s dangerous…
Grain-free Pumpkin Muffins
1/2 + 1 Tbsp coconut flour
1 1/2 Tbsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp sea salt
1 tsp baking soda
1 1/3 cup pumpkin puree
1/4 cup coconut oil or pasture-raised butter, melted
5 large eggs (4 extra large eggs)
2 tsp vanilla extract
1/3 cup maple sugar (coconut sugar or brown sugar work here)*
extra maple sugar for sprinkling
*the amount of sugar depends on your sweet tooth. I usually use about 1/4 a cup, but I don’t like super sweet muffins.
1. Preheat the oven to 400 F. Line a muffin pan with 8 liners.
2. Whisk together the coconut flour, cinnamon, pumpkin pie spice, sea salt, and baking soda.
3. Add the pumpkin puree, maple sugar, and coconut oil to the base of a food processor and blend until smooth. After add the eggs and vanilla, process until smooth.
4. Add the dry ingredients to the wet ones and blend until smooth, scraping down the sides as necessary.
5. Divide the batter evenly between the 8 muffin tins and sprinkle the tops with maple sugar. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
1 cup dry-roasted shelled pistachios, unsalted
1 cup raw walnuts
1 cup raw cashews
2 Tbsp extra virgin coconut oil
pinch Himalayan sea salt
Roast the walnuts and cashews in the oven at 350 for 10-15 minutes, or until golden brown and fragrant. Allow to cool for 5-10 minutes.
Add the roasted nuts, pistachios, and coconut oil to the base of a high-speed blender (you can use a food processor, it will take a bit longer and you will have to stop often to scrape down the sides). Start on the lowest setting and slowly increase the speed until a creamy butter is achieved (this takes about 3-5 min). Add a pinch of salt and blend to incorporate. Store in an air-tight container in the fridge.
This will become firm in the fridge because of the coconut oil and nut oils; if you want it more viscous simply throw it in the microwave until your desired consistency is achieved.