These pumpkin muffins are so moist and rich with the flavour of autumn. Delicately sweetened with honey, a beautiful pumpkin (gingerbread) spice and filled with a whipped coconut cream and pumpkin frosting, these muffins will melt in your mouth!
Baked Goods, Treat
¼cup+ 1 tbsp coconut oil
2tbspalmond butter(or any other nut butter)
½cuppumpkin puree(135g, not pumpkin pie filling)
3tbspunsweetened almond or coconut milk
¼cup+ 2 tbsp coconut flour
Pinch of salt(seriously just a tiny pinch will do)
1cupcoconut cream(the top part of a can of coconut milk refrigerated overnight)
Preheat your oven to 175C/350F.
First mix your wet ingredients in a mixing bowl until smooth.
Next, sieve your dry ingredients into the wet ingredients and mix together till it forms a thick wet mixture.
Scoop a two tablespoons into a 12 hole muffin tin (or muffin liners) and bake for 20-25 mins. At the 20 mins mark, check for doneness by poking a toothpick in the centre of a muffin.
While baking muffins, mix together filling ingredients.
Once muffins are cool enough to handle, stick a toothpick in the centre of the muffins and swirl around - you are trying to create some space for the filling inside the muffin
Using a piping set (or just a plastic bag with the corner cut off), fill each muffin with the pumpkin filling*
*You can try to frost these - I'm afraid I am not exactly skilled in this department but a little blob on the top will help to cover the hole made for the filling lol!