Well it’s about time I posted a pumpkin recipe this fall!
I’m a huge fan of the pumpkin-spice obsession that occurs as of October 1. Normally I stick with homemade pumpkin spice lattes using my pumpkin spice creamer, but sometimes I get a little more creative.
Case in point, this recipe for pumpkin spice muffins! I opened a 500mL can of pureed pumpkin for a few PSLs last week and knew I was running out of time before the remaining pumpkin went bad, so I whipped up a few dozen of these bad boys.
I have a feeling these Pumpkin Spice Muffins will become a common occurrence in our household!
NOTE: you will likely want to double this recipe. If you don’t think you will be able to finish them within a week (you will though, trust me), they freeze really well!
1 tbsp pumpkin pie spice (increase if you like really spicy muffins)
1 tsp cinnamon
½ tsp sea salt
½ tsp baking soda
Preheat oven to 350F. Line muffin tin with silicon liners.
Combine wet ingredients in a bowl.
Combine dry ingredients in another bowl.
Add dry ingredients to wet and mix really well. It will thicken up after a few minutes.
Using an ice cream scoop, scoop a generous serving into each muffin liner. They don't rise a lot, so fill them up to the top!
Bake for 30 minutes, or until set and slightly golden.
Let cool and enjoy!
It is important to have the eggs at room temperature so they don't cause the coconut oil to solidify. If you don't have time to leave them out, simply place them in a bowl and cover with hot tap water for about 10 minutes, while you prepare the rest of the ingredients.
These muffins freeze really well so I always make a double batch and freeze half.
Have you had coconut milk ice cream yet? If your answer is anything other than “hell ya”, go out and get some right now! Specifically the brand Luna and Larry’s Coconut Bliss because it has the cleanest ingredients. It’s like the Hagen Daaz of dairy-free ice cream. Rich, creamy, and lots of great flavours (can you say dairy-free salted caramel & chocolate??). It’s amazing (I don’t work for them I swear, I just love the stuff). Other than a little bit of guar gum and their use of agave as sweetener, there’s nothing super sketchy about their ingredients. The only problem? It’s a little pricey and what do you do if you don’t have a store near you which carries them? Or what if you’re like me and you really have to be careful with the amount of guar gum you eat?
That’s where this recipe comes in!! This Summer Berry Ice Cream rivals anything that you can buy – and I’m not just saying that. Give it a try – I promise you won’t be disappointment.
This is a fairly quick ice cream recipe (with a little planning in advance) and the best part is it doesn’t require an ice cream maker (cause I don’t have one…hint hint family).
Summery Berry Ice Cream
1 can of Aroy D coconut milk (400ml)
100 ml maple syrup (it doesn’t have to be exact, you’re trying to get to a total of 500ml or 2 cups of combined coconut milk/syrup)
1 tsp vanilla extract
pinch of sea salt
1 cup frozen blueberries
1 cup frozen blackberries
1. Combine coconut milk, maple syrup, vanilla and sea salt. Stir well.
2. Pour into ice cube trays and freeze.
3. Once frozen, pop out of trays and dump into your high powered blender with 2 cups of frozen fruit. If you have a Blendtec like me, blend on “ice cream” mode. You might need to pause and scrape down the sides once or twice. (a Vitamix or food processor will work too, just be careful not to over blend!)
Scoop out and enjoy!
If you don’t serve it all up at once, you can put it back in the freezer for later. If it’s too hard, pull it out 5-10 minutes before you want it, to let it soften.
So tell me, what flavour of ice cream should I make next?
Parties and social gatherings are more difficult for those of us who avoid specific foods for health reasons. It becomes significantly easier when you host, or if you are attending a pot luck, because you know that you will at least be able to eat what you make! The key is bringing something that not only you can eat, but that most of the other guests will enjoy as well. I can tell you from personal experience, when dealing with food allergies, you become way less picky about the things you can eat! I constantly have to remind my husband that while the biscuits I make are good, they are no way identical to gluten-filled ones (although he somehow still can’t see the difference!). So my goal is to make things that are delicious for everyone, not just those of us who have adapted to gluten/grain-free versions!
Case in point, these Sweet Potato Sliders. This recipe is designed to be a jumping off point, so you can adapt it to whatever foods you have on hand. My favourite way to make them is by topping with pulled meat, but there are lots of other ways to utilize them. Here are some suggestions: