Tuesday, February 5, 2013

A Birthday, Pumpkin Muffins, and Frosting, Oh My!

The title says it all. Post over.

Just kidding, I won't leave you hanging. After all the muffins were soooo good.

My girlie pants (a.k.a Ella) had a birthday last week, her 3rd to be exact. It was fun even though it border lined on the chaotic side. When you have a teeny house like mine (not complaining, just stating fact) and try to fit 31 people in it, it can get crazy and LOUD. I'm serious, we all had to slightly yell in order to hear one another. It was so fun though and my little lovey had a wonderful party. After all, she was and is a princess.

Isn't she pretty? I think so too.

Here's another.

Oh, yes. Princess got a scooter.

You can find her scootin' around outside like the wild girl she is. I just love her.

And I love pumpkin muffins.

I made these for Ella's birthday party and they were fabulous. If you've been lookin' for the perfect grain free muffin recipe, here ya go.

Pumpkin Muffins (grain free)- makes about 18 muffins
  • 6 Tbsp butter, at room temperature

  • 1/2-2/3 cup honey (depending on how sweet you like it)

  • 2 cups of pumpkin puree*

  • 3 large eggs

  • 1/2 cup kefir or milk (I like the kefir the best)

  • 1 cup almond flour

  • 1/2 cup coconut flour 

  • 2 teaspoons baking powder

  • 1 teaspoon ground nutmeg 

  • 1 teaspoon ground ginger** (or you could do fresh, I'd do 1/2 tsp if you do fresh) 

  • 1/2 tsp salt 

  • 3/4 cup walnuts (optional) 

Preheat the oven to 350F, place your muffin cups in your muffin pan and then grease them. Don't miss this step, this batter likes to stick, a lot.

Using your mixer with the paddle attachment, combine the butter and honey until creamy. Next add the pumpkin and eggs and mix until smooth. Add the kefir and mix only until everything has been combined. (If you decide to use fresh grated ginger, you may want to add it to the wet mixture)

In another bowl, mix the dry ingredients. You will then want to add the dry mixture to the wet. Make sure you mix it enough that everything is combined, but don't over do it. Easier said than done, I know.

To finish up, scoop the batter evenly into your muffin cups. Bake for about 30 minutes then check with a toothpick. If toothpick doesn't come out clean then cook for another 5 minutes and then check. You'll want to do this until the toothpick comes out clean. Let cool completely on a cooling rack, slather with homemade frosting and viola, you have some darn good (and healthy) muffins!

Just a note, these muffins have a wonderful soft almost custard texture so be careful to not over bake them. These are truly some of the best muffins!

*You can replace the pumpkin with 3-4 bananas and make banana muffins instead. Yum!

**If you don't like ginger, you can omit it completely. I however, adore it.

Oh, you want the recipe for the frosting too?  Sure thing.

Cream Cheese Frosting- (you will probably have extra)
  • 16 oz cream cheese (room temp)

  • 1/4 cup butter (room temp)

  • maple syrup
In your mixer, mix the cream cheese and the butter until thoroughly combined. Next add about 3-4 tablespoons of maple syrup and mix completely. Taste and see if it is how sweet you like it. I don't like mine to be terribly sweet, but if you do, then go for it and add some more. ***Just a note, since you are adding maple syrup and not powdered sugar, it will slightly affect the consistency of the frosting, so you probably don't want to add too much at a time. Slow and steady will be best.

That is the beauty of frosting, it can be made to suit anyone's sweet tooth. This frosting recipe can be made for anything. I especially like to add a bit of lemon zest to it if I'm making a lemon cake or cupcakes. Mmmmm.

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