Pumpkin Muffins & Bread with Collagen Made From Real PumpkinIngredients:

~2 cups pumpkin puree (I used 1 medium size sugar pumpkin from the local farmers market: clean, remove stem, cut in half, remove seeds & guts (saving seeds to roast later), roast, cool, remove & discard peel) If using canned pumpkin puree, I’d use 1 can and then however much that is, use twice as much flour.

~3 cups homemade almond flour (I used the leftover almond meal from 2 batches of homemade almond milk, but any kind of flour would work)

~3 eggs (I used Carols cage-free heirloom blue eggs from Whole Foods)

~3 generous tbs coconut oil (I used Nutiva organic, unrefined, cold-pressed virgin coconut oil)

~3 generous tbs honey (I used Raw Linden Blossom honey from the local farmers market, but you can use any type of sweetener. I would recommend a raw pure honey, or pure maple syrup, just make sure they are 100% honey or maple syrup with no additives)

~1/2 tsp baking soda

~1/2 tsp pink Himalayan sea salt

~1 tbs pumpkin pie spices (a blend of cinnamon, ginger, coriander & clove)

~5 chopped medjool dates

~1/4 cup collagen powder (I used a random brand I found at a discount department store, but would recommend Vital Farms brand. That’s what I plan to buy next & stick to in the future!) *optional*

~1/4 cup pepitas (for topping) *optional*

~1/2 cup chopped walnuts (for topping) *optional*

~1/2 cup broken pecan pieces (for topping) *optional*

~Something to line baking sheet. I used organic grass-fed butter.


Preheat oven to 325F

Coat pan with butter or whatever you’re using for a nonstick agent

Pour mixture into baking dish

Top with nuts, seeds & extra pumpkin pie spices to your liking. I also added a banana to the bread loaf.

Bake for 25-50 minutes depending on pan size. cupcakes will be closer to 25 minutes, a totally full deep bread loaf pan will need closer to 50 minutes. I would just start checking with a toothpick at 25 minutes and then in 5-10 min intervals after that. BTW, I used a cupcake pan instead of a muffin pan because I like that size better than muffin size. Then poured any extra into a bread loaf pan. Cooked at the same time

Cool in pan for 5 minutes

Cover with towel & flip

Leave to cool the rest of the way on a cooling rack if you have one, but any regular surface or dish will do if not.

Thanks so much for stopping by! Hope you enjoy this recipe and are having a lovely fall 🙂

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