And now... the dessert... Well... it's fall! Right? And even when in Texas is just starting to feel like "Summer feels in Wisconsin" at least it's not unbearably hot... plus, my newsfeed is filled with all things pumpkin! So one would think it is impossible to be a good girl with all that temptation around! Well... think twice! If you're already a part of the Trim Healthy Mama movement then you know what I am talking about... It IS possible to eat healthy, stay trim (or get there) and ENJOY LIFE! If you don't know what I am talking about then go ahead and start following these ladies that are losing so much weight by adding more butter to their food (I'm not kidding!) Facebook THM ... Now... if you are not on Trim Healthy Mama and do not care about weight loss but only eating healthy, avoiding gluten and sugar, etc... this recipe is for you too... here it goes:
|Ah! Fall.. I am ready for you!|
|Right before going in the oven|
Pumpkin Muffins - THM Style (S dessert)
Slightly adapted from: Empowered Sustenance
- 1/2 cup coconut flour (I like this one )
- 4 eggs, at room temperature
- 1/4 cup coconut oil (unsalted butter is good too)
- 7 Tbs. pumpkin puree (I use Libby's, whatever you use make sure it is unsweetened)
- 2 Tbs. Real Birch Xylitol -make sure you measure your xylitol, then grind it - xylitol is already granulated but grinding it right before using it helps incorporate it and sweeten evenly. (You can use Honey or Real maple syrup instead if you're not on THM or trying to lose weight)
- 1 tsp. cinnamon or pumpkin pie spice
- 1/4 tsp. ground ginger
- 1 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- 1/4 tsp. baking soda
- Preheat the oven to 350 degrees and lightly grease or line 10 muffin cups.
- Stir together the coconut flour and eggs, whisk until there is no dry coconut flour, it should look like a smooth paste. Stir in the coconut oil (or butter), then the pumpkin puree and sweetener of choice (xylitol or honey). Then mix in the spices, cider vinegar and baking soda.
- Divide evenly in prepared muffin pan. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.
I hope you enjoy these as much as I did.
© Paloma K.
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