Tag Archives: Muffins

Brown Butter Pumpkin Muffins with Vanilla Cinnamon Cream Cheese Frosting

Everyone needs a little (grain-free, gluten-free HA!) treat once in a while, yes? Might I recommend these delicious little nuggets of seasonal sustenance if you are committed to clean eating yet still jonesing for a sweet treat?

Pumpkin Muffins with Vanilla Cinnamon Cream Cheese Frosting

Amelia shared the original recipe with me, but instead of fussing with a cake, I just decided to fly by the seat of my pants, mix up the batter, bust out my silicone muffin cups (fantastic and cheap kitchen investment!) and call it breakfast.

It was a good decision.

Pumpkin Muffins with Vanilla Cinnamon Cream Cheese Frosting

Adapted from Redeeming the Table
Makes 12 Muffins

Ingredients

For the cake:
½ cup unsalted butter, grass-fed, more for pans
12 oz (3 cups) blanched almond flour
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground nutmeg
3/4 tsp sea salt
1/4 tsp ground cloves
½ cup honey
3 large eggs, room temperature
1 1/2 cups pumpkin puree

For the Honey-Cinnamon Frosting:
¼ cup unsalted grass-fed butter
8 oz cream cheese, room temperature
½ cup honey
2 tsp ground cinnamon
1 tsp vanilla

Method

1. Preheat oven to 350 degrees

2. Melt the butter in a 1 quart heavy bottomed pan, stirring occasionally until the butter turns a nutty golden-brown (around 4-6 minutes).

The browned butter will have three parts to it. The bubbly part on the top, the golden brown clarified butter/ghee, & the burnt milk solids at the bottom. Scrap off the bubbles & discard. Pour the golden brown ghee/clarified butter into a pyrex style measuring cup, and try to keep the browned bits out.

Set aside & allow it to cool.

3. In a large bowl, add all of your dry ingredients and whisk them together (almond flour, spices, salt, & baking soda).

In a medium bowl, combine honey, eggs, & pumpkin puree & whisk thoroughly to combine. Add the browned butter to the wet ingredients to incorporate all the way.

With a rubber spatula, stir in the wet ingredients into the dry ingredients until thoroughly combined & fully incorporated.

4. Ladle into muffin cups. They will be pretty darn full. Batter will rise a bit but not a ton, so it’s okay. Bake for 30-40 minutes or until a toothpick comes out clean. Your nose will know, it’s a pretty aromatic recipe.

5. Make the frosting! Take your room temperature butter & cream cheese & beat them with a hand mixer on medium-high speed. Add your honey, cinnamon and vanilla to the mixture and whip until smooth. Taste and adjust as desired.

6. Frost and Enjoy! I like to frost mine when the muffins are still warm as the frosting gets a little melty. Then pour yourself a cup of coffee and enjoy your little treat!


Paleo Banana Bread Muffins

 

My friend Katie (who is as talented in the kitchen as she is when it comes to music) sent me this recipe for grain free, dairy free banana muffins and it was so good I had to pass it on.  Especially for all of my friends at ARCFit who are currently doing a 6 Week Paleo Challenge.  Sometimes we all want a little treat for breakfast or with our coffee and one can only have eggs so many times before it gets old right?  (My second favorite breakfast:  this smoothie.)

Confession:  the first time I made these I threw in a few dark chocolate chips so they weren’t 100% Paleo, but the next batch I made was just plain and they were still so good! Flavorful and moist (god I hate that word, but it’s a necessity when describing recipes like this!) it tasted just like my favorite banana bread.  I even served them to my mom and aunt last weekend (who aren’t even Paleo) and they raved.  

Also, they’re a cinch! 


(Recipe makes 12 servings)
Ingredients

1/2 cup coconut flour
6 eggs
1/3 cup honey or agave — whatever floats your boat
1/3 cup olive oil
2/3 cup crushed walnuts (optional)
2 bananas
1 tbsp vanilla
1 tsp baking soda
2 tsp cinnamon

Instructions 


Preheat oven to 350 degrees
Mix all together adding finely chopped bananas last 
Pour into silicone muffin cups, or greased and lined muffin tins 
Top with some nuts 
Make a juvenile joke about your love of nuts
Bake 20-25 min.


Hot out of the oven, these will knock your socks off!

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