Salted Caramel Pumpkin Muffins

Topping

1/2 all-purpose flour

5 tablespoons McCormick® Naturally Flavored Salted Caramel Finishing Sugar

3 tablespoons unsalted butter, melted

Muffins

2 1/2 cups all-purpose flour

1 2/3 cups granulated sugar

1/3 cup McCormick® Naturally Flavored Salted Caramel Finishing Sugar

2 teaspoons baking powder

1 cup canned pumpkin

1 stick (8 tablespoons) unsalted butter, melted

2 eggs

1/4 cup milk

2 teaspoons McCormick® All Natural Pure Vanilla Extract

INSTRUCTIONS

1 Preheat oven to 375°F. Spray 12-cup muffin pan with no stick cooking spray; set aside. For the Topping, mix all ingredients in small bowl until well blended; set aside.

2 For the Muffins, whisk flour, granulated sugar, Salted Caramel Sugar and baking powder in large bowl until well blended. In a separate medium bowl, whisk pumpkin, butter, eggs, milk and vanilla until well blended. Stir pumpkin mixture into flour mixture just until combined.

3 Scoop heaping 1/3 cup of batter into each muffin cup. Sprinkle each with about 1 tablespoon of the topping mixture, pressing lightly to adhere.

4 Bake muffins 20 to 25 minutes or until lightly browned and toothpick inserted in center comes out mostly clean. Cool in pans 10 minutes before serving.

Carrot Pumpkin Spice Muffins

PREP TIME: 15 minutes
COOKING TIME: 35-40 minutes
YIELD: 12 muffins

ingredients

• 6 eggs, beaten
• 1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
• 1/2 cup butter, clarified butter/ghee, or coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 mashed banana (use green-tipped/under ripe for the 21DSD)
• 1/2 cup coconut flour
• pinch of sea salt
• 1/4 teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 3 cups shredded carrots (approximately 4 large carrots)
• optional: 1/4 cup raisins or dried cranberries (not-safe for 21DSD!)

preparation

• Preheat oven to 350F.
• Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and banana together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the carrots and optional raisins or cranberries. (Remember, no dried fruit if you are making these for the 21DSD, sorry!)
• In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining whereas standard papers may easily stick!).
• Bake for 35-40 minutes.

change it up!

• Add 1/2 cup chopped walnuts for crunch.
• If you don’t have carrots, try adding shredded zucchini or sweet potato (safe for athletes or nursing/pregnant moms on the 21DSD).

Source: Balanced Bites

Apple Streusel Egg Muffins

grain-free • gluten-free • dairy-free • sugar-free • nightshade-free

from Practical Paleo (page 254)


PREP TIME: 15 minutes
COOKING TIME: 40 minutes
YIELD: 12 muffins
NUTRITION INFO: here.

ingredients:

• 3 large green apples, chopped into 1/2 inch pieces (approximately 2 cups) – peeled if you like
• 3 tablespoons warm water
• 2 teaspoons cinnamon, divided
• 1 1/2 tablespoons butter or coconut oil (to make it dairy-free), melted
• 9 eggs
• 3 tablespoons coconut milk
• 1 1/2 tablespoons coconut flour
• 1/4 teaspoon baking soda

preparation:

• Preheat oven to 350F.
• In a medium skillet, sautée the apples, water, 1 1/2 teaspoons of the cinnamon, and butter or coconut oil until the apples are the consistency of chunky applesauce or apple pie filling. Allow the mixture to cool before combining with the egg mixture.
• In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
• Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
• Bake for 40 minutes.

change it up:

• Substitute lightly cooked pears or bananas instead of apples.
• Add 1/4 cup of chopped nuts or coconut for texture and healthy fats.

side note:

• For more sweetness, add a couple of chopped, dried medjool dates to the apples as they cook.

fodmap free?

• Make this recipe with 2-4 chopped bananas instead of apples!