pumpkin-muffins-with-maple-cinnamon-cream

Pumpkin Muffins with Maple Cinnamon Cream

When one of my self-assigned taste-testers suggested I make something “pumpkiny” for Thanksgiving, I got about making these little babies.
Thanksgiving has been and gone, but these are just too damn delicious not to be enjoyed for the whole 365 days of the year.

INGREDIENTS…

2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon each of nutmeg, ground ginger and allspice
1/2 teaspoon sea salt
1/2 teaspoon ground cardamom
1 cup pumpkin purée
5 eggs, lightly beaten
1/2 cup maple syrup
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

For the cream…
1/2 cup cashew butter
1 teaspoon cinnamon
2 tablespoons maple syrup
1 tablespoon coconut oil
2-3 pinches of sea salt

12 whole pecans to decorate

Preheat oven to 180 degrees Celsius.
Line a 12 cup muffin tray with paper cases.
Mix together all dry ingredients in a large bowl.
Mix all wet ingredients into the dry and combine well. The batter will be quite thick.
Spoon evenly into the 12 cases. You can smooth the tops over a little with a spoon.
Bake for 30 minutes.

Mix the cream ingredients together.
Put a spoonful on top of each muffin when they are cooled and pop a pecan on top.
Eat and enjoy!