Well, it’s October 9th so it’s officially pumpkin season! I have been itchin’ to get in my kitchen and bake something pumpkin-y. We moved (a week ago) and it’s been a whirlwind of ‘life’ lately so Cocos Kitchen has been pretty much desolate these days BUT I kinda wanted to smell something baking in our new place so I was able to wrangle up a few ingredients to get in a pumpkin fix. I enjoyed it with a hot cup of coffee on the deck in our new home!
As I mentioned above, we’ve been busy with selling our home, packing, moving, unpacking and putting up our decor/organizing. We went from a 4 bedroom home with LOTS of storage space to a 2 bedroom with a loft and absolutely no storage space at all — just one hall closet so I have been pretty creative with trying to figure out storage for our linens, towels and misc. Our kitchen is smaller too (I know — ugh!) so storage is lacking in there as well. Luckily there is a huge laundry room so I am able to get an armoire and a couple of trunks in there (it looks cute too!) and I am utilizing all the area I can to store and keep things organized. I am one of those people where ‘everything needs a place’ and I don’t like things just sitting around so I have had to purge and that has been a very good thing – I didn’t realize how much stuff I had saved, that I truly didn’t need. I had even saved home decor from the house we lived in before we bought our home we just moved from! Why? I mean, if I wasn’t using it in our home that we were living in, why was I storing it??? We lived in our last house for 15 years & as I said, it was bigger than the one we are in now so it’s been interesting to try and get things to “fit” BUT I will say, we LOVE it and feel so very comfortable here! Anyway, I digress. I am sure you’ve all moved at some point and know exactly what I’m talking about. It’s just been so overwhelming and consuming so it’s all I know lately :-/
OK! Let’s talk food! I woke up Saturday morning and I immediately decided that my house needed to smell like something was baking. I dug through my cupboards hoping that I hadn’t let them get too bare so I could whip up a muffin or something along those lines. Obviously I am thinking of something pumpkin-y – because it’s October so #allthingspumpkin – but I had no canned pumpkin so I just improvised with some spice! They turned out yummy and went perfectly with a hot cup of coffee. I warmed one up the next morning and added a dab of ghee on top which actually took them up another notch! If you’re in the mood for a quick muffin, these will be the perfect go-to. These are clearly perfect for this time of year but truth be told, a little cinnamon and pumpkin spice can always warm our hearts ….all year long!
- 2 cups cassava flour
- 1 cup coconut sugar
- 4 tsp baking powder
- 1/2 tbsp pumpkin pie spice
- 1/2 tbsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 cup cashew (or almond) milk
- 1/2 cup melted brown butter or ghee (cooled)
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tbsp coconut sugar
- Preheat oven to 375 degrees.
- In a bowl, combine your dry ingredients.
- In a separate bowl, whisk the eggs with the milk and brown butter. Add to your bowl with dry ingredients - whisking to combine.
- Line a muffin tin with parchment muffin/cupcake liners or grease your tin.
- Using a large scooper, fill the cups evenly ....about 1/2+ up the liner. You should get about 16 muffins.
- Mix the topping ingredients and sprinkle over batter in the muffin tin.
- Bake at 375 degrees for about 12 minutes (or until a toothpick inserted comes out clean).
- Add chopped pecans to the batter for a nice crunch!
