Pumpkin Truffles

Pumpkin Truffles

It’s still 90º in Texas, but I’m already making all kinds of fall-themed, pumpkin snacks and treats. These whole food pumpkin truffles are perfect for fall and so easy to make. With added protein they’re a fantastic mid-day treat or post dinner dessert!

Ingredients:

1/3 cup pumpkin

1/4 cup Georgia Grinders Maple Caramel Almond Butter**

3 Tbsp coconut flour

1/8 cup maple syrup

10 g vanilla protein (I used Quest brand & it was about 1/4 scoop)

1 tsp vanilla extract

2 tsp pumpkin pie spice

2 scoops Vital Proteins unflavored collagen peptides (optional)

chocolate chips

coconut oil

**could use regular almond butter if needed

 

Instructions:

Add everything except chocolate chips and coconut oil in a large bowl and mix until combined. Use a cookie dough scoop or your hands to make uniform balls and place on a tray with parchment paper. Refrigerate for an hour. Melt the chocolate chips with the coconut oil in the microwave, stopping to stir in 30 second increments (took 1:30 for mine). Coat each truffle in chocolate and top with sea salt. Store in the fridge or freezer.IMG_6466

Paleo/Gluten Free Pumpkin Muffins with Cinnamon Coconut Icing

Paleo/Gluten Free Pumpkin Muffins with Cinnamon Coconut Icing

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I Last fall my roommate and I consistently made and ate a whole loaf of pumpkin bread a week for 6 weeks. No, I’m not kidding. I stocked up on wayyyyyyy too many boxes of Trader Joes pumpkin bread mix and made one after the other. Although the TJ’s pumpkin bread IS the bomb.com I wanted to switch it out for something with super clean ingredients. This recipe is one of my favorites and gives you soft, moist pumpkin muffins that make your kitchen smell like a pumpkin spice latte.

Ingredients

For the muffins:

1 c almond flour

3/4 c coconut sugar

1/2 c canned pumpkin

1/4 c coconut oil

1 egg

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp cinnamon

1/8 tsp ginger

1-2 tbsp water (if needed)

1/4 c pecans optional

For the coconut icing:

2 cans of full-fat coconut milk (chilled overnight)

2 tbsp honey

1 1/2 tsp cinnamon

Instructions

Preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl & all wet ingredients in a separate bowl, excluding the water. Slowly add wet ingredients to dry ingredients mixing as you go. If the batter is still too dry add 1-2 tbsp of water. Spoon into a lined muffin pan pan & bake 15-20 min.

While the muffins are baking, open the canned coconut milk and spoon the coconut cream solids into a cold mixing bowl. Add honey and cinnamon and beat with an electric mixer for about 7-10 minutes or until desired consistency (I did about 5 minutes to achieve more of a glaze).

Once the muffins have baked and cooled, spoon on coconut icing and top with cinnamon and pecans!