my lavender blues

October 5, 2016

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting (gluten + dairy free)

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

So apparently my literal worst nightmare has actually come to life here in the beautiful city of St. Louis. Clowning. Scary “Clowning”. The movie “It” in real life form. Someone please end my life right now.

Why. why. why. why.

I’d absolutely crap myself if I came into contact with any of these emotionally screwed bozos. There is 100 percent no doubt in my mind that that would happen. And you know what? I’m not cut out for this Are You Afraid of the Dark rerun. There is nothing to prepare you that this could actually happen in real life. It took me a good 18 years to get over that shitty Stephen King movie and I don’t think I ever fully recovered.

I, to this day, won’t go near a street drain in fear of being pulled in by a sad clown. or Donald Trump. OMG IMAGINE. That would be so scary. I’m officially the queen of spookery. DM me for your next horror film. But don’t really do that because I’d probably cry and then block you ;(

There is just not enough whiskey to keep us all sane in 2016. But there ARE these ridiculously healthy and super delicious protein fiber breakfast pumpkin muffins…….. with a maple coconut cream frosting! Because they scary delicious AND gluten free.

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

Recipe Notes:

Homemade pumpkin puree works best for this recipe mostly because it ensures amazing taste + texture, and provided that this muffin just so happens to be gluten free I definitely suggest making the most out of your ingredients, and fresh is always best =D. BUT if that just is NOT an option, when buying your canned puree make sure it is just PUREE and NOT pumpkin pie puree…… Pumpkin Pie Pumpkin vs Canned Pumpkin Pie Puree is 100 percent not the same. A pumpkin pie pumpkin aka sugar pumpkin, is just a pumpkin that is best for baking/cooking with (to make homemade puree with, see the link). Canned Pumpkin Pie Puree, is pumpkin puree that is specifically jazzed up for pumpkin pies. There is a combination of spices + sugar, and whatever else already added and it just is not tasty. Plus you don’t know the exact amount of each ingredient that is in it and it is beyond sweet. So make sure your pumpkin puree (if buying canned) is pure, no other ingredients added. Check the label! And if you happen to make the mistake of purchasing canned pumpkin pie puree, and there is just no looking back? Cut out the maple syrup and spices that are in the batter below. You’ll produce a different texture and flavor then my recipe but sometimes you gotta work with what you have.

And that was a mouthful.

I prefer making my own oat flour because I prefer the texture of my oat flour to be a little more on the “gritty” side vs completely fine. I feel like this gives the muffins more depth. All you need is some good ol’ fashioned oats and a food processor. Pulse until a gritty flour texture (so a mix of fine with some incredibly small oat pieces, as close to a flour as possible but with a little more texture….)

Maple Coconut Cream Frosting is literally crack. And highly recommend you NOT skipping this part, or substituting regular frosting or whipped cream. The best part? You don’t need to let the can of coconut cream sit in the fridge over night like most people tell you to do. Just place the coconut cream in the fridge for at least 3 – 4 hours before using and you’ll create the same texture that you would over night. The reason why you need to place the coconut cream in the fridge is because you want to separate the solid from the liquid. So don’t shake the can up! After placing the can in the fridge, remove and turn the can upside down. Open the can and carefully scoop out the hardened cream. Save the liquid for smoothies, future baking, fall soups, etc. After this you’ll follow the recipe and then place the coconut cream back in the fridge to harden to desired consistency (only takes about 20 minutes if you prefer more of a frosting texture vs a glaze.) Easy.

My son called these healthy rich in fiber + protein muffins “cookies”. So that is saying something. This kid doesn’t mess around when it comes to the very slim picking of food that he actually chooses to digest. So a win in my book.

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream FrostingProtein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

5.0 from 2 reviews
Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting
Prep time: 
Cook time: 
Total time: 
Ingredients
For the Muffins:
  • 2 + 2 tbsp cup old fashioned oats, pulsed into flour (or 2 cups oat flour)
  • 2 cups pumpkin puree (a 15 oz can of pure pumpkin puree or about a 2 lb pumpkin pie pumpkin)
  • 3 tbsp flaxseed meal (fiber fiber fiber)
  • 2 eggs
  • 1 tbsp vanilla extract
  • ⅓ cup pure maple syrup
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1.5 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of ground ginger
  • ½ tsp salt
Maple Coconut Cream Frosting
  • 1 can (15 oz) coconut cream, chilled and separated
  • ⅛ cup pure maple syrup
  • ½ tsp ground cinnamon
Optional:
  • Unsweetened Coconut Flakes for topping
Instructions
  1. First preheat your oven to 375 degrees and line a muffin pan with liners and spray with coconut oil (or grease muffin liners for easier removal).
  2. Next in a large bowl add your pulsed oat flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Mix together and set aside.
  3. IN another bowl add your pumpkin pie puree, maple syrup, eggs and vanilla extract. Whisk together.
  4. Gradually add your wet ingredients into your dry ingredients and fold until just blended.
  5. Divide evenly into muffin tins until batter fills about ¾ of each tin.
  6. Place in oven for 17-19 minutes. Remove let cool for 5 minutes in pan and then remove muffins from pan and place on a wired rack and bring to room temperature.
Maple Coconut Cream Frosting
  1. While the muffins are cooling in a small bowl add your chilled coconut cream (that has been separated from the liquid, see notes)
  2. Add maple syrup and cinnamon, whisk until blended.
  3. Place back in fridge until muffins are ready for topping (however if you want more of a glaze vs frosting then leave at room temperature for at least 30 minutes before adding to muffins). Sprinkle with optional unsweetened coconut flakes and ground cinnamon for dusting. Best stored in an airtight container in fridge (for enhanced flavor and freshness).

Protein + Fiber Breakfast Pumpkin Muffins with a Maple Coconut Cream Frosting

 

 

 

  1. Heather

    October 8th, 2016 at 11:27 pm

    SCARY clowns!? that sounds terrible. but these muffins look like they make up for the nightmares 🙂

  2. Julia Calleo

    October 10th, 2016 at 12:40 pm

    haha yes, they definitely are a cure for the scaries, thanks for commenting!

  3. Layne

    October 11th, 2016 at 12:11 pm

    Tried that coconut cream frosting and my life has been turned upside down. I don’t think i’ll ever be using heavy cream ever again for homemade whipped cream (okay maybe that is a slight exaggeration) but really tasty. also i added a pinch of salt to my frosting.

  4. Julia Calleo

    October 14th, 2016 at 5:46 pm

    yes i feel totally the same way! so easy and yummy.

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