If you like pumpkin pie but don’t want the refined flour, refined sugar, heavy cream or evaporated milk then these pumpkin pie muffins are the perfect solution. These muffins are gluten free and paleo friendly. My hubby told me 3 different times throughout the day that this homemade whipped cream taste just like Cool Whip. However, this homemade whipped cream recipe doesn’t contain hydrogenated oil, high fructose corn syrup, artificial flavor, additives and preservatives like Cool Whip does.
Canned or fresh pumpkin puree may be used in this recipe. Personally, I like fresh pumpkin puree better than canned because the flavor and texture are better. Fresh pumpkin puree has a higher vitamin A concentration than canned, but canned has higher vitamin C. Other than those differences, there isn’t any other noted nutritional differences. So, if you don’t have time you can always buy canned 100% pure organic pumpkin puree.
To make fresh pumpkin puree, buy a small sugar pie pumpkin. Cut the pumpkin in half, and de-seed and scrap out strings with a spoon {reserve the pumpkin seeds and roast in the oven tossed with oil & spices.} Place pumpkin halves with skin side up on a cookie sheet. Bake in oven for 350º for about 45 minutes or until tender. After the pumpkin is finished roasting, let it cool for 10 minutes before handling. Peel off skin, and place the pumpkin flesh in a food processor and blend. And now you have fresh pumpkin puree! You can freeze any remaining pumpkin puree to use later on in smoothies, baked goods, oatmeal, etc.
Nourishing Ingredients {why I feel good feeding these muffins to my munchkin}
- Pumpkin: Vitamins A, B-complex, C, E, and minerals copper, calcium, phosphorus, and potassium. Excellent source of poly-phenolic compounds. Rich in fiber and antioxidants.
- Coconut Cream: Good source magnesium, zinc, copper, phosphorous, iron, Vitamin C, folate, and niacin. Contains healthy fat, antioxidants, and antibacterial, antifungal, antioxidant and antimicrobial properties. Coconut cream is the most powerful solvent for breaking up stored hardening of the body such as plaque due to cooked fats, cooked cholesterol and medications.
- Egg: Contain all nine essential amino acids (protein), and they’re loaded with vitamins & nutrients that help your eyes, brain, and heart.
- Almond Butter: Omega 3′s fatty acids, fiber, protein, and vitamins & minerals. Munchkins under the age of 2 need about half of their calories to come from healthy fat, which these donuts would help supply. Good for your heart, lowers blood pressure, and controls blood sugar.
- Banana: Potassium, fiber, and high in Vitamins B6, B2 & C. Bananas are great for muscle cramps, reduce swelling, lower blood pressure, protect against heart attack & stroke, mood enhancer thanks to tryptophan, and great for digestion.
- Vanilla: Antioxidants, B-complex, calcium, magnesium, potassium & zinc. Anti-inflammatory properties, antidepressant, and sleep aid.
- Maple Syrup (100%): Great source of manganese and zinc. Quebecol is a polyphenol that is only found in maple syrup. This natural sweetner is high in antioxidants, the darker grades have higher levels of antioxidants than the lighter ones. Maple syrup contains a higher concentration of minerals than honey.
- Pumpkin Pie Spice: Very high in antioxidants and medicinal health benefits. Excellent anti-inflammatory and digestive aids. The pumpkin pie spice concoction combines spices that stimulate brain function and are high in vitamins A, B-6 & C. Pumpkin pie spice is a combination of cinnamon, allspice, nutmeg, ginger, mace, and cloves.
- Cupcake Ingredients
- 1 c pureed pumpkin {directions for fresh pumpkin puree is in the 3rd paragraph from the top of the post}
- 2 bananas
- 1/2 c almond butter {any nut butter will work}
- 3 eggs
- 1 Tbsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 3 Tbsp maple syrup
- 1 can full-fat coconut milk **place in fridge overnight**
- 2-3 tsp maple syrup {I used 2}
- 1/2 tsp vanilla extract
- Sprinkle top of the cupcakes with nutmeg {optional}
- 1. Place can of coconut milk in refrigerator overnight, and place mixing bowl & beater attachment in the freezer. When the can of coconut milk is chilled, the coconut cream will rise to the top.
- 2. Preheat oven to 375º.
- 3. Puree all cupcake ingredients in food processor.
- 4. Pour into a muffin tin lined with foil cupcake liners or use a silicone muffin tin or liners. Do not use paper, otherwise the muffins will stick. Bake for 20-22 minutes.
- 5. Grab the can of coconut milk out of the fridge. Flip the can over and open with a can opener. Drain the liquid out and you can use in a smoothie. Next, scoop out the cream into your chilled mixing bowl. Whip on high until it firms up then add the rest of the ingredients and continue to whip until soft peaks are able to form.
- 6. Once the muffins are finished, top with whipped cream. Sprinkle the tops of the cupcakes with nutmeg.
- I store my cupcakes in airtight container in the fridge.
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