We started our adventure on the GAPS diet a week and a half ago. Well, right off the bat we had a birthday party to attend, so I had to come up with a safe birthday treat for my children. Fortunately, I was able to take our GAPS pumpkin muffins and have them serve double-duty for the birthday party. Here's what I did:
Pumpkin Muffins - Makes 2 dozen
12 eggs, lightly beaten
1 cup pureed pumpkin
1 cup honey
1-1/3 cup coconut flour
1/2 tsp. sea salt
2/3 cup coconut oil, melted
cinnamon and nutmeg to taste
Preheat oven to 350 degrees. Grease muffin tins or use muffin papers. Whisk together first five ingredients, then add in melted coconut oil by slowly drizzling it into the bowl, whisking as you add it. (Doing it this way keeps the melted coconut oil from cooling too quickly and turning clumpy.) Add cinnamon and nutmeg to taste. Spoon into muffin pans and bake for 25 minutes or until toothpick in the center comes out clean.
Hint: If you used muffin papers (which I do because I only have aluminum muffin pans) be sure to let your muffins cool for a few minutes before peeling the papers off. If you choose to eat them immediately, the papers will stick to the super-hot muffins and you'll end up having to spoon your sticky muffin mess out of the paper...I know this from experience!
So, the morning of the birthday party I made Pumpkin Muffins and we ate a dozen of them for breakfast. The kids loved them, no surprise there.
Then I took the remaining dozen and topped them with this frosting recipe:
Finally, I sprinkled a little cinnamon on top of the frosting to make them pretty. They were a huge hit! The pumpkin keeps the muffins/cupcakes SOOO moist.
These would be perfect for all the parties that happen this time of year. If you do try the recipe, let me know what you think!
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