Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with paper tins.
Step 2
Chop the Roasted Pecans (1 cup). Grate the Sweet Potato (1 cup).
Step 3
Whisk Whole Wheat Pastry Flour (2 cup), Baking Powder (2 teaspoon), Baking Soda (2 teaspoon), Ground Ginger (2 tablespoon), Ground Cinnamon (1 tablespoon), Ground Nutmeg (1/4 teaspoon), and Salt (1 teaspoon) together in a bowl. Add in Vanilla Extract (1 tablespoon).
Step 4
Beat Canned Pumpkin Purée (1 1/3 cup), Almond Milk (2/3 cup), Maple Syrup (2/3 cup), Blackstrap Molasses (1/4 cup), and Ground Flaxseed (1/4 cup) together for about a minute. This step helps the flaxseed gel with the other ingredients.
Step 5
Whisk in Coconut Oil (1/2 cup) and grated Sweet Potato.
Step 6
Slowly add the dry ingredients to the wet ones. When almost fully incorporated, fold in toasted pecans until just combined.
Step 7
Scoop 1/4 cup of the batter into each muffin tin. Sprinkle with Unsweetened Shredded Coconut (to taste) and push a Pecan Halves (to taste) the center of each muffin.
Step 8
Bake in preheated oven for 22 minutes, or until a toothpick comes out clean.
Step 9
Let cool in the pan for 5 minutes before taking them out of the pan and finish cooling on a cooling rack.
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