Pumpkin Pie Blender Muffins
Richly satisfying, pleasantly sweet and subtly nutty these GAPS Pumpkin Pie Blender Muffins are as easy to make as they are to eat. With a touch of honey, notes of vanilla and a smattering of spice the underlying flavor of pumpkin is accentuated in a lovely harmony of taste.
Ingredients
- 1 ¼ cups cook and mash Pumpkin
- ¼ teaspoons Cinnamon
- ½ cups Cashew Butter
- 4 individual Egg Yolk
- ¼ cups Honey, Raw
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Sea Salt
- 1 teaspoon Vanilla Extract
- ¼ cups Coconut Flour
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients in a blender and blend until smooth.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in a blender and blend until smooth.
- Pour mixture into greased muffin tins and bake at 350 degrees for 20-25 minutes until toothpick comes out clean.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 2 muffins Amount Per Serving
- Calories
- 392
- Total Fat
- 23g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 184mg
- Sodium
- 578mg
- Total Carbohydrates
- 43g
- Fiber
- 5g
- Sugar
- 25g
- Protein
- 9g
- WW Freestyle
- 14
7 Comments
Join the discussionThese are a HIT in my house! 🙂
Do you think these would work with 2 eggs instead of 4 egg yolks?
Yes- We did just yolks in the development of this recipe as egg whites are not GAPS compliant. You’ll be just fine with 2 whole eggs.
could you sub almond butter for the cashew butter?
You can sub in almond butter, but the texture and flavor will be a bit different. Let us know how it turns out for it you and what you think!
Made these and wasn’t a huge fan. Kids enjoyed them, though. They definitely were like pumpkin pie – guess the name should have been my clue (ha ha), but for some reason I was expecting more of a pumpkin taste and not texture.
Thanks for the feedback Christie! I’m glad your kids enjoyed them! The texture does differ from a traditional muffin but the comfort and portability are still there- maybe they’ll grow on you. Have a great holiday!