Pumpkins here

The recipe Pumpkins here can be made in roughly 35 minutes. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 18 and costs 54 cents per serving. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 88 calories. This recipe from Mangia Blog has 209 fans. Head to the store and pick up baking powder, sea salt, maple syrup, and a few other things to make it today. It works well as a very budget friendly hor d'oeuvre. Overall, this recipe earns a not so amazing spoonacular score of 32%. Wiggly Pumpkins, Pumpkins On Parade, and Caramel Apple Pumpkins are very similar to this recipe.

Servings: 18

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

2½ t. baking powder

¼ c. cashew butter

¼ c. chopped, raw, unsalted cashews

¼ c. coconut butter, at room temperature

1 t. coconut flour

1 c. unsweetened, vanilla coconut milk

2 T. coconut sugar

1 large egg

½ t. ground cinnamon

2 T. pure maple syrup

1 c. unsweetened pure pumpkin

¼ t. fine sea salt

½ c. granulated stevia

1 t. pure vanilla extract

Equipment:

mixing bowl

muffin tray

oven

toothpicks

Cooking instruction summary:

For the muffins, preheat the oven to 350 degree F. Line a 12-cup muffin tin with paper liners.In a large mixing bowl, combine the cashew butter, pumpkin, egg, milk, stevia, maple syrup, and vanilla until smooth.Stir in the coconut flour, baking powder, cinnamon, and salt.Fill each muffin cup full with the muffin batter.In a small mixing bowl, combine the topping ingredients until a crumbly mixture forms.Sprinkle each muffin with a bit of the topping.Bake for 25-30 minutes, or until a toothpick inserted into the center of each muffin comes out clean.Let the muffins cool slightly and drizzle each with melted coconut butter.

 

Step by step:


1. For the muffins, preheat the oven to 350 degree F. Line a 12-cup muffin tin with paper liners.In a large mixing bowl, combine the cashew butter, pumpkin, egg, milk, stevia, maple syrup, and vanilla until smooth.Stir in the coconut flour, baking powder, cinnamon, and salt.Fill each muffin cup full with the muffin batter.In a small mixing bowl, combine the topping ingredients until a crumbly mixture forms.Sprinkle each muffin with a bit of the topping.

2. Bake for 25-30 minutes, or until a toothpick inserted into the center of each muffin comes out clean.

3. Let the muffins cool slightly and drizzle each with melted coconut butter.


Nutrition Information:

Quickview
87k Calories
1g Protein
6g Total Fat
6g Carbs
2% Health Score
Limit These
Calories
87k
4%

Fat
6g
10%

  Saturated Fat
3g
21%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
10mg
3%

Sodium
43mg
2%

Get Enough Of These
Protein
1g
4%

Manganese
0.23mg
12%

Vitamin A
563IU
11%

Phosphorus
95mg
10%

Copper
0.16mg
8%

Magnesium
22mg
6%

Iron
0.95mg
5%

Potassium
160mg
5%

Calcium
41mg
4%

Vitamin B2
0.06mg
3%

Zinc
0.44mg
3%

Fiber
0.66g
3%

Selenium
1µg
2%

Vitamin B1
0.03mg
2%

Folate
6µg
2%

Vitamin B6
0.03mg
1%

Vitamin B5
0.14mg
1%

covered percent of daily need
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Food Trivia

The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned.

Food Joke

My boss was complaining in our staff meeting the other day that he wasn't getting any respect. Later that morning he went to a local sign shop and bought a small sign that read, "I'm the Boss". He then taped it to his office door. Later that day when he returned from lunch, he found that someone had taped a note to the sign that said. "Your wife called, she wants her sign back!"

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