Warm Pumpkin & Coconut Muffins

We have an old couch in our living room that both Luise and I loathe. Once upon a time it was all white and pretty, but now the fabric has more of a grey nuance and the design feels just simply boring. You might think that it at least is comfortable. But believe me, it is not. It’s too wide for two people and too narrow for three. The cushions have never ever been soft and the armrests have always been too high. And therefore it is painfully uncomfortable to lay down in. We talk about buying a new couch every time we sit in it. Actually, every time we see it. But we have been living together for four years now, and the couch is still there. One person in our family loves the couch though. She plays in it every day. She jumps from the armrest down into the couch so you can hear the feathers squeaking. She rips out the pillows and build slides and castles and trains with them. And she does this while she balances a glass of blueberry smoothie in one hand and some rye bread in the other. It feels fantastic being able to watch her play, drink and eat without constantly having to tell her to be careful with the couch. Her blackberry dipped fingers, raspberry smudged cheeks and toothpaste covered mouth have all left stains on the couch. And we don’t care a bit about it. It is definitely soon time to get a new couch, but not today.

Yesterday we baked gluten free and dairy free pumpkin muffins that Elsa gladly shattered over the couch as she jumped from one of the armrests while shouting “Jag är busiiiiig!”, which basically means “I am unrulyyyy!”. She really loved the muffins. They were such an unexpected treat on a regular wednesday, so she couldn’t stop giggling while eating. We made a few batches of them to get the quantities right. We like that they are not overly sweet, so you could have them for breakfast as well as dessert. The coconut milk made them filling yet light, and the orange and all the spices gave them a wonderful warm flavor. If you want to add some glazing to them you can use the recipe from our zucchini cupcakes (skip the zucchini).

We used the leftover pumpkin puree and coconut milk in a soup, together with some lemon and rosemary. Super good and simple. You should try that as well.

Warm Pumpkin & Coconut Muffins
Makes 12 

Dry ingredients
1/2  cup (60 g) almond flour
1/2  cup (65 g) fine coconut flour
1/2 cup (70 g) buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp vanilla extract or ground vanilla
1 pinch sea salt

Wet ingredients
1 Hokkaido pumpkin OR 1/2 cup (140 g) pumpkin puree
2 organic eggs
5 tbsp maple syrup
1/3 cup (80 ml) extra virgin olive oil
1 cup (250 ml) coconut milk
1/2 organic orange, juice and zest

1/2 cup raw pecan nuts (or walnuts), coarsely chopped (reserve a little for garnish)

Preheat the oven to 400°F/200°C. Divide the pumpkin with a sharp knife and place both halves on a baking tray, covered with baking paper. Bake in the oven for 20-40 minutes (depending on the size of the pumpkin). The pumpkin halves are ready when the skin is bubbly and slightly browned. Remove from oven to cool a bit. Spoon out the flesh and puree in a food processor or blender. Measure out 1/2 cup puree and set aside. Store the leftover puree in the fridge for up to a week. Use it in hummus, soups and smoothies.

Lower the oven to 350°F / 180°C. Sift togehter all dry ingredients in a mixing bowl. Beat the eggs, in another mixing bowl, for about a minute. Then add the rest of the wet ingredients while constantly stirring. Add the dry mixture to the wet mixture, using a spatula. Add pecan nuts and gently fold until combined combined. Line a muffin pan with paper liners. Divide the batter into them, it should be about 2 large spoonfuls in each. Smoothen out the batter with the backside of a wet spoon. Sprinkle with few pecan nuts. Bake for about 22-25 minutes, or until golden on the outside and baked through.

50 Comments

  • eva
    hi there, thanks for all the wonderful recipes. I tried to make these muffins yesterday and I also had a too wet batter experience. I used almond flour instead of buckwheat flour (2 cups almond + 1 cup coconut flour). I tried to add less coconut milk to compensate. They taste delicious although they are very crumbly. Was it your exprience too? I think it would help if you put up a photo of the butter too ;) thanks again, best wishes
  • Ann-Louise
    I made these muffins today & they turned out delic! My daughter Vera loved them as well. Thanks for a sweet but healthy treat.
  • Kathy
    I'm looking forward to making these muffins. I was wondering, did you use canned coconut milk? Love your story about your 'unruly' Elsa! It reminds me of my granddaughter, happily jumping on my bed, to 'get me going' in the morning, when she stayed overnight (as a toddler).
  • Silvia
    Made those muffis today, replaced some ingredients, chestnut flour instead of almond flour, spelt instead of buckwheat, soy flour instead of egg, cause i eat vegan. Anyhow, they were yummy, thank you for your inspiration
    • Hi Silvia, we are glad that you liked the muffins. Nice that you were able to make them vegan! /David
  • Mathilde
    Love the story and the picture of Elsa on the couch :) I will try the recipe. Thanks again for sharing.
  • Pumpkin and coconut are delightful together. Looking forward to trying both the muffins and the soup.
  • Nathalie
    I made these and although they tasted very nice, I had to double the amount of flour because the batter was so liquid and they still turned out quite wet. I used spelt because I did not have buckwheat but I did not think it would make much of a difference. Should there be more dry ingredients?
    • Hi Nathalie, we're glad you liked them, even though you had to add more dry ingredients. This could be for different reasons. First reason could be if you only used spelt flour (instead of buckwheat) and left out coconut and almond flour. Buckwheat flour was only one third of the dry ingredients. Second, depending on which spelt flour you use (light or whole wheat) they soak up liquid quite differently. Third reason could be that when you make pumpkin purée by baking a pumpkin, it can vary in moisture depending on the pumpkin and on how long it has been baked. As always, we encourage and love when you make our recipes into your own by replacing ingredients and methods, but we can't guarantee that the result or amounts will be exactly the same. Thanks for letting us know though. Much love, David & Luise
  • so fabulous. I will for sure be making these!
  • Solvej
    Hi would love to make these muffins, but I don't need them to be gluten free and haven't got any buckwheat and almond flour.. Do you have any ideas for alternatives? Spelt instead of the buckwheat maybe? Fantastic blog!
  • Wonderful story about the couch. It made me think of my living room furniture and chuckle; Old furniture has so much character. The muffins are very inspiring and I love how you have baked them in baking paper.
  • Wow these looks sooooo good! Mmmmm,mmmmm http://agoodiebag.blogspot.dk/2012/10/vind-frozen-yoghurt.html
  • It's definitely smart to hold off on the 'nice' furniture until the kids are older-- we waited until ours were teens. I like all the fall flavors and ingredients in this, like the pecans, pumpkin and warm spices. What would you substitute for orange juice? Cider maybe? I am allergic to oranges.
  • Two of my loves in one beautiful muffin: coconut & pumpkin! I love that you put orange juice and zest in here. I bet it brightens them up. Looking forward to making some of these soon :)
  • Beautiful muffins and a beautiful peek into your life. Love the idea of using coconut milk in these.
  • Kate
    Awesome story about your daughter, how cute. I wondered, I know this may sound like a silt question since you used eggs and I know it wouldn't be exactly the same, but in your opinion do you think this will taste good using flax eggs or chia as a substitute for the eggs? Thank you.
    • Hi Kate, I'd recommend trying chia seeds instead of the eggs. Soak two tbsp chia seeds in six tbsp water and combine with the rest of the wet ingredients. Good luck! /David
    • Rachelle
      Hi Kate, I just made a double batch of these using chia seeds. Since I made a double batch I used 100ml water and 2Tbspn white chia seeds; then just mixed that into the rest of the wet ingredients. They are delicious!
  • Alexandra
    awesome as ever! can't wait to make these! do you think it will work in a bigger cake pan too? or a loaf form?
  • What a lovely story about your sofa and an unruly child. She sounds like a ball of exuberance.
  • emily
    Lovely!
  • Thank you yet again for such another wonderful recipe! Elsa sounds like she is the most delightful little thing. I absolutely can't wait until she becomes old enough to start "properly" creating in the kitchen with you both! Such exciting times ahead :-)

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