Paleo Pumpkin Muffins

Paleo Pumpkin Muffins are a delicious and nutritious way to start any morning, no matter what lifestyle you live. But when you’re Paleo like me, it’s even better. And better for you! Pumpkin is awesomely high in fiber, vitamins A, C and K, and zinc.  Not to mention it tastes great, especially with The Holidays spices like cinnamon and nutmeg.

Even add a splash of ground ginger if the mood strikes. The unsweetened applesauce and natural sweeteners like raw honey provide the subtle sweetness I always associate with my pumpkin fan fare. And you can really turn up the pumpkin-y goodness with some raw or toasted pumpkin seeds. A subtle crunch to break up the smooth, rich pumpkin flavor really adds some depth and interest to these mid-morning delights.

Paleo Pumpkin Muffins

 Total Time to Make: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 12

INGREDIENTS

Paleo Pumpkin Muffins

Paleo Pumpkin Muffins

  • 1 cup coconut flour
  • 3/4 cup almond flour
  • 15 oz (1 can) pumpkin purée
  • 2 cage-free eggs
  • 1/2 cup nutmilk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup raw honey or agave nectar
  • 1/4 cup coconut oil
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon Celtic sea salt
  • 1/4 cup pumpkin seeds (optional)
  • Water

Instructions

  1. Preheat oven to 350 degrees F.  Line muffin pan with paper liner or coat with coconut oil.
  2. Process eggs, coconut oil,  nutmilk, applesauce and honey or agave in food processor or bullet blender until thick and lightened. Pour into medium mixing bowl. Mix in pumpkin puree and spices.
  3. Sift in flours, baking soda, and pumpkin seeds. Stir until well combined.
  4. Use a spring-handle ice cream scoop or table spoon to scoop  batter into lined or oiled muffin pan.
  5. Bake for 15 – 20 minutes, until gold brown. Top should be firm but springy in the middle.
  6. Remove from oven and allow to cool slightly.
  7. Serve warm or room temperature.

These puppies make a great mid-afternoon snack and a decadent dessert. Process some soaked almonds or cashews with sweetener, vanilla and cinnamon in a food processor or blender. Spread over the top of the muffin, sprinkle with cinnamon and eat like a cupcake. Or to get even fancier, fill a pastry bag with frosting tip with your nut cream, press it half way into the muffin and fill it with the frosting. Then continue swirling the frosting on top until it looks like professional Paleo cupcake. Sounds like a great idea doesn’t it. Just think – the first Paleo bakery… coming to a city near you! Enjoy.

Add Comment