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Pumpkin Muffins with Maple Cinnamon Cream
Year-Round Delight: Pumpkin Muffins, Maple Cinnamon Cream
When one of my self-assigned taste-testers suggested I make something “pumpkiny” for Thanksgiving, I got about making these little babies.Thanksgiving has been and gone, but these are just too damn delicious not to be enjoyed for the whole 365 days of the year.
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon each of nutmeg, ground ginger and allspice
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cardamom
- 1 cup pumpkin purée
- 5 eggs, lightly beaten
- 1/2 cup maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the cream…
- 1/2 cup cashew butter
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 2-3 pinches of sea salt
- 12 whole pecans to decorate
Preheat oven to 180 degrees Celsius.
Line a 12 cup muffin tray with paper cases.
Mix together all dry ingredients in a large bowl.
Mix all wet ingredients into the dry and combine well. The batter will be quite thick.
Spoon evenly into the 12 cases. You can smooth the tops over a little with a spoon.
Bake for 30 minutes.
Mix the cream ingredients together.
Put a spoonful on top of each muffin when they are cooled and pop a pecan on top.
Eat and enjoy!
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