Nutty Sweet Potato/Pumpkin Muffins

Servings: 12 muffins
Preparation Time: 10 minutes

Ingredients:

• 2 cups ground almonds
• 1 cup chopped walnuts
• 1/4 cup flax meal
• 2 tsp. ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (omit if using coconut milk)
• dash of sea salt
• 1/2 cup whole sugar or honey
• 1 cup unsweetened pumpkin or mashed sweet potatoes
• 1/2 cup coconut milk* or buttermilk
• 2 eggs, (large)
• 1/4 cups of melted coconut oil

Directions:

Preheat oven to 325 degrees F. Grease a 12-cup muffin tin.

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients, and then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10–15 minutes before removing. Place on a rack to finish cooling.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Sharla from Boise, ID, just won $50 for this recipe and photo! Submit yours here.

Coconut, Pumpkin Pie Cupcakes

Servings: 12
Preparation Time: 35 minutes

Cupcakes:

• 1 3/4 cup all-purpose gluten-free flour*
• 2 teaspoons baking powder
• 1 1/8 teaspoon pumpkin pie spice
• a pinch of salt
• 2 eggs
• 3/4 cup sugar
• 1/2 cup unsweetened coconut milk**
• 1/3 cup Virgin Coconut Oil
• 1 teaspoon vanilla extract
• 1 cup + 2 tablespoons pure pumpkin puree (Not pumpkin pie filling!)

Pumpkin Spiced Icing:

• 2 tablespoons butter or Virgin Coconut Oil
• 2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• 2 cups powdered sugar

Directions:

Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.

In a large bowl, combine flour, baking powder, pumpkin pie spice, and salt. In a separate bowl, whisk eggs, sugar, coconut milk, coconut oil, and vanilla. Add pumpkin puree and combine well. Add flour mixture and stir until well combined.

Spoon batter into prepared muffin cups. Bake in preheated oven 20 to 25 minutes.

Cool for 10–15 minutes before removing from muffin tins.

For the icing:

Combine all of the ingredients in a medium-sized bowl. Use a hand mixer to blend until smooth. Transfer to piping bag for icing or simply spread over cupcakes.

Notes:

*Gluten-Free Flour Mix:

Makes 3 cups

• 2 cups brown rice flour
• 2/3 cup tapioca starch/flour
• 1/3 cup coconut flour
• 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Emily from Ottawa.

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Pumpkin, Chocolate Chip Bars

Servings: 16
Preparation Time: 10 minutes

Ingredients:

• Gold Label Virgin Coconut Oil
• 1/2 cup pumpkin puree
• 1/2 cup Coconut Cream Concentrate, melted
• 1/3 cup raw honey
• 2 eggs
• 2 teaspoons vanilla
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon sea salt
• 1/2 cup dark chocolate chips

Directions:

Preheat the oven to 375 degrees F and grease an 8 x 8-inch baking dish with coconut oil.

Combine all ingredients (except chocolate chips) in a food processor or blender and puree/blend until combined. Pour the mixture into the prepared dish and add the chocolate chips, spreading them all around.

Bake for 25–30 minutes or until a toothpick comes out clean!

Recipe and photo submitted by Sarah, Abilene, TX.

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