It’s crazy how the seasons in Texas are fast-forwarded and also intensified x 10. It’s the end of April and most days are already 80+ degrees, super humid, and the equivalent of a late-August afternoon in Maine. What’s even more crazy about Texas weather is that often when you wake up in the morning, it’s a chilly 60 degrees outside. Then, of course, the heat of the day smacks you in the face around 11am or so. On this particular Saturday, the crispness is lingering around a bit longer (fine by me), and I had the urge to whip up some kind of delicious breakfast pastry/muffin/bread. These Pumpkin Walnut Muffins I made are inspired by the Paleo Banana Bread I made several posts back (which is drawn from this recipe).
Let me tell you, photographing these muffins was a challenge. Sure, dealing with light, composition, and editing is tricky and time-consuming, but that’s not what slowed me down. At the time, I just happened to be sipping on a nice, hot cup of coffee while I was photographing, and once I started cutting into the muffins to slather on the butter…well, let’s just say I had to keep subbing in extra muffins from the sideline. I couldn’t help myself…they are just…so….good… (When you’re home alone and you try something that you’ve made and you whisper expletives to yourself…you know you’ve probably made something good.)
You can play around with these muffins however you like. Don’t like walnuts? Leave ’em out. Add in chocolate chips, pumpkin seeds, cranberries, etc.!
- 1 cup canned pumpkin
- 4 eggs, lightly beaten
- ⅓ cup maple syrup
- 1 tsp vanilla
- ¾ cup coconut flour
- 1¼ tsp baking powder
- ¾ tsp baking soda
- 1 Tbsp pumpkin pie spice (or any of your favorite sweet spices)
- ½ cup walnuts, roughly chopped
- Pinch of salt
- Preheat oven to 375F.
- In a large bowl, whisk together the pumpkin, eggs, maple syrup, and vanilla.
- In a separate bowl, whisk together coconut flour, baking soda, baking powder, spices, and salt.
- Add the dry ingredients to the wet ingredients, and mix well. Fold in the walnuts.
- Place muffins cups into muffin pan. Using a spoon, cookie dough scooper, or ice cream scooper, plop the muffin batter into each cup. Make sure you add plenty of batter, because these muffins don't rise as much as traditional muffins.
- Bake for about 25 minutes, or until the tops begin to brown.