Pumpkin Muffin with Spiced Maple Pecan Butter Filling
gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free
Quiet. Nobody move. I don’t want to jinx it but, well, this moment is perfect.
Life is fairytale good.
I am curled up beneath a billowy comforter. The room has been turned to velvet by the glow of the warm light spilling from the lamp. The house smells like Autumn. Spices and pumpkin and toasted, roasted goodness.
Oh, and there’s a prince. “Fairytale good” simply would not be complete without a prince. And he is in the kitchen now. Washing the dishes. Because he enjoys it. Yes, you read that correctly. I did say he is a prince.
What I have to say today is very one-note: I am happy. Completely, honestly, tear-jerkingly happy. And with the stars having aligned for me as they recently have, it is the most happy I’ve been in a long time. I am where I want to be, with whom I want to be, doing what I want to be doing. The amount of gratitude for being alive I feel is so overwhelmingly immense, it is ironically paralyzing.
Have you ever noticed that when you’re as happy as I am now, that happiness is accompanied by this intense need to share it with everyone? That happiness seems to come with this beautiful desire to spread it? To connect with that woman ringing up your groceries or the man standing next to you on the train? And isn’t it incredible when you’re the person to make that connection, whether it be by a simple smile or a small act of kindness, that the happiness within you actually procreates faster than bunnies?
For me, this phenomenon is a reminder of one of my strongest beliefs: Love is human nature and human nature is love. Let’s start spreading more of that.
But before we start, I suggest spreading extra pecan butter on each bite of this happy pill…
Pumpkin Pecan Hoho
1 1/4 cup sorghum flour
1 cup millet flour
1/3 cup arrowroot starch
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1/2 tsp xanthan gum
2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
3/4 cup coconut palm sugar
1/3 cup unrefined coconut oil, melted
2 1/4 cup cooked pumpkin, canned or homemade
2 tsp vanilla extract
1 cup warm water or non-dairy milk
1) Preheat oven to 400˚.
2) Mix flours, baking soda, baking powder, salt, xanthan gum, and spices.
3) Cream coconut palm sugar and coconut oil in separate bowl.
4) Add pumpkin, vanilla extract, and water/milk to the sugar/oil mixture.
5) Gradually stir dry ingredients into the wet ingredients.
6) Fill 8 jumbo muffin cups 1/3 of the way up with batter.
7) Spoon a tablespoon of pecan butter (recipe below) into each muffin cup.
8) Add remaining batter to each muffin cup, covering the pecan butter. Smooth the top of the muffins with a wet spatula.
9) Bake muffins 23-28 minutes.
Spiced Maple Pecan Butter
2 cups raw pecans
1/8 tsp salt
1/2 tsp pumpkin pie spice
1 1/2 Tbsp maple syrup
1) Place pecans in Vita-mix (or high-speed blender/food processor) and blend at speed 2 or 3. Making nut butter is a slow process. Do not quit too early! If using a vitamix, I recommend blending in intervals, allowing the vitamix to rest for a few minutes whenever it begins to get hot. You don’t want to let it overheat! Also, as difficult as it may be, fight that urge to turn up the speed!
2) Once pecans have gone from crumbs to dough to a smooth butter, add remaining ingredients and blend for another minute.
3) Store at room temperature.