The day of the wedding was a long one for us. I say us, because as the MoH (Man of Honor), Bill got to hang around and experience wedding day from the girls perspective. As some of you men may not know, the ladies get up at the crack of dawn to head to the salon to start all the beauty prep for this important day. Yes, we are having our hair curled, pulled, and pinned, and our faces poked and painted while you boys are sleeping in, golfing, lounging, or doing who knows what else for half the day. Poor Bill was dragged along with me to hang with all the chicks. He is a good sport however, and I know that it meant the world to him to be with his little sister throughout her whole day.
The muffins I made for the big day were a hit. I chose a pumpkin and pecan recipe since the wedding was the week before Thanksgiving. The flavors were wonderful, and the crunch of the pecans were the perfect texture contrast to the soft, moist muffins. These muffins are one that we will have around Thanksgiving for years to come, and they will always bring back special memories of trying not to fall asleep while your stylist is blowing dry your hair at 8 am (kidding/not really).
- 1/2 cup coconut flour
- 1/2 cup pumpkin puree
- 1/2 cup melted coconut oil
- 6 eggs
- 6 medjool dates, pitted and mashed with 2 tablespoons water
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon pumpkin pie spice blend
- 1 cup chopped raw pecans
- Preheat oven to 350 degrees.
- In a medium sized mixing bow, combine eggs, vanilla, pumpkin puree, salt, baking soda, and pumpkin pie spice. Blend with a hand mixer until smooth.
- Add coconut flour to batter, and continue to blend.
- In a small bowl, add pitted medjool dates, cover with 1 tablespoon of water and heat in the microwave for 30 seconds. Mash the dates with a fork, add another tablespoon of water, and mash again.
- Add date mixture and melted coconut oil to the mixing bowl, and blend until smooth.
- Stir in the chopped pecans.
- Place cupcake papers into a muffin tray, and fill each paper cup 3/4 full of batter.
- Bake muffins at 350 degrees for 30-35 minutes.
- Serve with apple butter if desired. Makes 12 muffins.