Pumpkin Muffins/Cupcakes

The inspiration for this recipe came from this Vanilla Bean Cake which was so yummy (particularly frosted with Nutella and topped with fresh strawberries) that I wanted to recreate it into some kind of pumpkin creation. Thanks to some dumb luck of accidentally leaving out the coconut oil they actually turned out yummy.

In a blender or food processor combine:

1 1/2 cups white beans (either use canned beans and rinse them or soak dry beans overnight and cook in the morning)

1/2 cup pumpkin puree

6 eggs

1 tsp vanilla

1/2 tsp vanilla creme stevia

1/3 cup honey

Blend until smooth and add:

1/3 cup coconut flour

1/2 tsp salt (only a 1/4 tsp if using canned beans)

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp cinnamon

pinch of nutmeg

Blend again

Pour into 12 muffin cups and bake at 325 degrees for around 28-30 minutes or until a toothpick inserted come out clean.

Top with Elana's Cream Cheese Frosting for the cupcake version.

4 oz cream cheese, room temperature

3 Tbsp agave

Half and Half or Cream

Beat cream cheese and agave until smooth and add enough liquid for desired consistency.

*This would make a great pumpkin cake if done in a square pan and topped with frosting.