A few weeks ago I shared a pumpkin apple muffin recipe on our main recipe page, and these were the muffins that actually triggered the allergic reaction in my son. On the one hand, I am grateful I found out how I did, at a time I was home and close to the hospital. In a way, the hospital visit that prompted full-on allergy testing was a blessing. I am glad we now know. Sadly, this means my home is now completely nut-free (cashew-butter is my favorite!), but a sacrifice I am more than happy to take for my baby boy. I already swapped out my Vitamix container and cleaned out my kitchen.
Since then, I’ve made this recipe about a dozen times. I may even like it better! It’s lighter and fabulous with some melted ghee or butter on top (like all of our sugar-free muffin recipes, of course).
Here it is if you’d like to try!
Pumpkin Spice Muffins (grain-free, sugar-free, nut-free)
makes: 15 muffins
- 2 1/2 cups ripe plantain, pureed (about 2 medium-sized plantains)
- 1 cup pumpkin puree (I use Farmer’s Market Brand)
- 1/2 cup coconut flour
- 2 TBSP coconut oil, softened
- 5 eggs, room temperature (pasture-raised preferably)
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder (aluminum-free)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Line muffin tins with silicone or parchment muffin cups. Puree plantain in a blender, add pumpkin puree. In a separate bowl combine dry ingredients and whisk. Set aside. In a stand mixer or bowl with hand mixer combine plantain/pumpkin mix, coconut oil and vanilla. Add dry ingredients to wet ingredients just until combined. Add eggs one at a time and mix after each addition. Do not over mix batter. Scoop evenly into muffin cups and bake about 22 minutes. Top with butter while muffins are warm! These freeze great!