Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe

Pumpkin Muffins with Honey Coconut Whip

Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe
So it happened: on the very first day of Fall, I caved and broke out the pumpkin. I had a can of pumpkin that I literally toted all around the U.S. on our road trip for a year (in a suitcase I deemed my “traveling pantry”) because as a food blogger, I’m pretty sure I’m required to have immediate access to pumpkin 24/7. It’s just part of the job.

Aaron found himself with a serious craving for pumpkin donuts after creating images for this post the other week, so I made him a batch, which of course opened the floodgates to wanting to make ALL THE THINGS with pumpkin. Soup, fudge, cookies, and as you can see here—muffins. Err…cupcakes?

This recipe started out innocently enough with me wanting to make a simple and wholesome breakfast and snack option. Whole grain spelt flour, a chia “egg”, a little coconut oil, all sweetened with raw, organic honey…but then I topped them with coconut whipped cream and more honey, so when I eventually presented one to Aaron for taste-testing he said, “Amanda, I think you made cupcakes.”

Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe

I debated this for a few minutes (did I accidentally make cupcakes?), did some extensive taste-testing of my own, and responded, “Nope, these are muffins. Muffins that happen to look like cupcakes…muffcakes!”

Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe

Here’s why I think you can and should eat these for breakfast or brunch:

  • the ingredients are actually wholesome
  • the texture is denser than cake (though if you swapped the spelt flour for all-purpose, you might make cake!)
  • they’re lightly sweetened with raw honey—these won’t make your teeth hurt or give you a big sugar crash
  • because I said so

(that last reason always seemed to work for my dad when I was a kid)

Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe

It’s not often that I use honey these days because I’m really picky about how it’s sourced. It’s important to me that it be organic and harvested in a smoke-free and sustainable way because these things matter for all involved—the bees, the honey harvesters, and to me personally. The honey I’m using in today’s recipe is from a company called Heavenly Organics and they meet all of this criteria and then some.

Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe

Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe

What makes Heavenly Organics unique is that in contrast to domestic honeybees living in boxes, they source their honey from free-range honeybees living in wild beehives in the forests of Northern and Central India and parts of the Himalayas. This provides employment to people in conflict zones and allows them to have a steady income, and because these bees live in wild beehives and don’t have beekeepers, they’re never exposed to chemical antibiotics. How it works is that harvesters go out during the day to locate these huge wild beehives and then they return at night, while the bees are docile, to collect the honey. The harvester climbs a tree, gently brushes away the bees, and then cuts just a portion of the hive away leaving the queen and the colony intact. Unlike smoking, this method reduces the incidences of harming the bees, it eliminates forest fires, and the hive fully regenerates within two to three weeks.

Heavenly Organics is currently running a “Clean Bee” campaign with a series of videos that offer a glimpse into the life of a domestic honeybee. The videos are light and funny (they focus on a character named “Benny the Bee”!) while still tackling important issues like Colony Collapse Disorder. If you have a minute, I’d definitely encourage you to watch and share them.

Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe


A big thank you to Heavenly Organics for sponsoring this post! We love their 100% organic & raw honey and are proud to be a part of their “Clean Bee” campaign!

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Pumpkin Muffins with Honey Coconut Whip

Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe

Pumpkin Muffins with Honey Coconut Whip

Serves: 12 muffins


Cook Time: 28 mins

Easy pumpkin muffins sweetened with raw, organic honey and topped with a simple, dairy-free coconut whipped cream. These muffins are indulgent enough to enjoy as dessert but still wholesome enough for a celebratory breakfast or brunch!

Pumpkin Muffins with Honey Coconut Whipped Cream | picklesnhoney.com #eggfree #dairyfree #pumpkin #muffins #recipe

Pumpkin Muffins with Honey Coconut Whip

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Ingredients

For the pumpkin muffins:

  • 1 chia "egg" (2 teaspoons freshly ground chia seeds + 3 tablespoons warm water)
  • 15 ounces pumpkin puree
  • ⅓ cup + 2 tablespoons Heavenly Organics Raw White Honey
  • 1/4 cup coconut oil, melted but not hot
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups spelt flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon fine sea salt

For the topping:

  • 1 (13.5 ounce) can full-fat coconut milk*, refrigerated for 24 hours
  • 2 tablespoons Heavenly Organics Raw Neem Honey, plus extra for drizzling
  • pumpkin pie spice, for sprinkling

Servings: 12 muffins

Cook Time: 28 mins

Easy pumpkin muffins sweetened with raw, organic honey and topped with a simple, dairy-free coconut whipped cream. These muffins are indulgent enough to enjoy as dessert but still wholesome enough for a celebratory breakfast or brunch!

Instructions

  • Make the pumpkin muffins: Pre-heat the oven to 350 degrees F. Lightly grease or line a muffin pan. Prepare the chia egg by combining the ground chia seeds and warm water. Stir and allow it to thicken for 3 minutes. In a large mixing bowl, combine the pumpkin, honey, coconut oil, vanilla, and prepared chia egg. Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix the batter until just combined. Transfer the batter to the prepared muffin pan, filling each tin until the batter is 1/4 inch from the top. Bake for 28 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  • Make the coconut whipped cream: Open the can of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer. (side note: save the remaining coconut liquid for smoothies!) Mix the coconut cream and honey on low speed until combined, then crank it up to high speed for 1 more minute until light and fluffy. Spoon a dollop on each muffin (or pipe it on with a piping bag) and make a small well in the middle. Drizzle in the honey and sprinkle with a dusting of pumpkin pie spice.

Notes [5]

Adapted from my Peanut Butter Chocolate Chip Pumpkin Muffins.

I used white honey in the pumpkin muffins because it’s more mild and neem honey as a topping because it’s bolder. Acacia honey would also be wonderful as a topping.

You can use an ice cream scoop to evenly portion out the batter into the muffin tins. For this recipe, I used one heaping scoop per muffin tin.

*I used Trader Joe’s full-fat, canned organic coconut milk. You can use your favorite brand, but be sure to stay away from coconut milks with stabilizers and gums because the cream won’t separate even when refrigerated.

Leftover coconut whipped cream can be stored in a container in the fridge for 5-7 days. The whipped cream will harden when cold, so mix it on high speed until it’s light and airy again before using.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Asa says

    Muffins sound great. I’ve never made a chia egg before but I’d try it and I love that these are only sweetened with honey.

  2. Stefani says

    Poor Denise indeed with her third wing… interesting campaign. I still eat honey because… if nobody did, there would be no incentive to protect bees for a lot of people (these are, after all, the times when kids no longer know where milk comes from or what strawberries taste like).

  3. Sarah says

    Beautiful recipe, Amanda! I love how thoughtful you’ve been in talking more about how the honey gets from hive to jar. I agree that it’s so important we know where our food is coming from and how it gets to us. I usually buy my honey locally and you’ve inspired me to ask more questions about how it’s produced. Thank you. <3

  4. Karen S. says

    This is a cool initiative. I just watched one of the short videos and shared on facebook. Thanks for the giveaway!

  5. Dana says

    hi!

    I was wondering if I could use a different flour than spelt? I have almond and coconut… would either of those work?

    Thanks!

    1. Hi Dana! I’ve not tried making these with almond or coconut flours, but those flours would almost certainly require re-working the recipe because they don’t have the same binding abilities as spelt and coconut flour needs a lot more liquid. If you have all-purpose or whole wheat flour, those should work (and if you have both, I’d do 50/50 of each to lighten up the crumb).

      1. Dana says

        Hi!

        Thank you so much for responding!! I was looking for a gluten free alternative. I’ll do a little more research.

        Thanks 🙂

  6. These look and sound outstanding! I’ll add them to my list of must-bake items this season. (And videos watched and shared!)

    1. Thank you so much, Beth!! I hope you love the muffins when you make them.

  7. Abby says

    I shared the “Poor Denise” video on Facebook! This looks so divine 🙂 Thanks for partnering with them.

  8. Wow, I hadn’t thought of using ground chia seeds as an egg replacer. I use them as a thickening agent for lot’s of things.

    Great idea. That should work in lot’s of recipes.

  9. Katherine says

    These look beyond dreamy! I only discovered coconut whipped topping this summer and now I want to put it on everything. These muffins will be perfect for my obsession – both for coconut whipped cream AND pumpkin! Will share these on FB too. 🙂

  10. I love Heavenly Organics honey! I used to hate honey until I tried the raw kind, there’s no comparison in flavor to the bottled stuff we all grew up with. Shared one of the videos on Facebook and bookmarking these lovely muffins for my next baking sesh.

    1. Congrats, Kristie! You won the giveaway! Send me an email (amanda@picklesnhoney.com) with your mailing address and I’ll pass it along to the team at Heavenly Organics!

  11. April G. says

    I enjoyed the videos and yet I’m still puzzled. I was under the impression that Vegan’s were not supposed to eat honey because it is made by bees. I was raised to believe that if it has a face then do NOT eat it. If it comes from something with a face then do NOT eat it.

    The simplest reason why honey isn’t vegan is by definition. The term vegan was coined by Donald Watson in 1944 and was defined as follows: Veganism is a way of living which excludes all forms of exploitation of, and cruelty to, the animal kingdom, and includes a reverence for life.

    Although these videos are telling me that there is no cruelty and it is showing a reverence for life, honey still is exploiting the bees.

    1. Hi April! Thank you for taking the time to comment. You’re correct—honey is not vegan. This muffin recipe is egg-free and dairy-free, but if you wanted to make it vegan, I’m betting that maple syrup or coconut nectar would work beautifully instead (the coconut nectar especially because the texture is so similar). I’ve yet to try it, though I’ve also heard good things about “bee-free honey” made from apples. 🙂

      1. April G. says

        Hi Amanda and thank you for replying so quickly. I do use maple syrup, agave nectar and sometimes coconut nectar in place of other sweeteners. I will definitely be trying these muffins as they do sound quite delicious. 🙂

  12. Ashley Mauceri says

    Thanks so much for the chance to win! Shared the videos.

  13. manda says

    I watched and shared on twitter. Love the article. Thanks

  14. Helena Che says

    What a nice recipe! I love the authenticity. I watched some of the heavenly organics videos and shared on my twitter. Thank you so much for sharing.

    1. Congrats, Carolsue! You won the giveaway! Send me an email (amanda@picklesnhoney.com) with your mailing address and I’ll pass it along to the team at Heavenly Organics!

  15. Steph says

    I watched and shared the videos on twitter @stephr669

  16. anna huff says

    thank you for the video share. i watched them all and shared. i love honey and only buy raw. i am so making these muffins!

  17. Starla says

    Those look so delicious! Also, what an awesome gift basket! I shared: https://twitter.com/mmstarla/status/785940385386237952

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