Pumpkin Muffins with Maple Buttercream

1275844_544680435602585_1719051208_oThis post has been long overdue.  I have been obsessing over perfecting a recipe for low-carb, grain-free pizza crust and now that I think I’ve got it I can focus on getting my posts up!  These pumpkin muffins were inspired by the all things pumpkin across the interwebs as of late.  They are moist and very reminiscent of pie, they even got the picky hubby seal of approval.  These puppies are grain free, and taste perfectly fine without the (delicious) maple buttercream.  Let me know what you think! ~Carmen

Pumpkin Muffins

1 cup coconut flour

1 cup canned pumpkin

4 large eggs

3 tbsp butter

1/4 tsp. sea salt

1/2 tsp. baking soda

1 tbsp. vanilla

1 tsp. pumpkin pie spice

Prep:

Line your muffin tin,  you don’t absolutely need tin liners but it makes for easy clean-up muffin removal.  Preheat your oven to 350.

Put everything into a food processor and blend until smooth.  This batter should be the consistency of a thick cake mix.  If you don’t have a food processor, a mixer and a bowl will do just fine, just be sure to incorporate your coconut flour, flax and baking soda before mixing into the wet ingredients.

Bake for approximately 50 minutes.  Your oven may be hotter or cooler so the time can vary.  The muffins are done when a toothpick comes out clean, but be sure not to overcook.  The best thing to do is remove the pan from the oven and let the muffins cool in-pan to be sure that the centers are cooked.

Maple Buttercream

1 stick of butter

1 cup confectioners sugar

4 tbsp. maple syrup

Add all to your food processor or a bowl and mix until fluffy.  If you want a thicker frosting you may want to tinker with the confectioners sugar a bit.

This post can be found on the following blog carnivals: Party Wave Wednesday, Real Food Wednesday,    If you like my posts feel free to show the like love on my Facebook page!

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