Paleo Pumpkin Muffins

Ahh, fall. Thank you, autumn, for your beautiful cooler weather. For falling leaves. For apple picking season. Oh, wait, that doesn't really happen in San Diego, does it?

I was made to be an east coast girl. As much as I LOVE my home state, I belong in a place where September means jeans & boots. Where you pack on a few extra pounds because it's cold outside. Where a short drive leads to apple orchards and the leaves burn auburn and orange before gently whispering toward the ground. Doesn't that sound romantic?

Those of you who, like me, adore fall probably already know that with autumn comes baking with ingredients like apples and pumpkins. This recipe is no exception. Well, except that it's Paleo! Using nuts, eggs, coconut oil and a wee bit of maple syrup, this recipe lets the pumpkin and spices shine through more so than the typical pumpkin muffin recipe. Low in sugars, rich in protein and vitamins, it's deliciously healthy for anyone. Don't take my word for it, though. Try it!



Danielle Walker's Paleo Pumpkin Muffins

2 C blanched almond flour
3 T coconut flour (I didn't have this so I used all almond flour)
1 t baking soda
2 t cinnamon
3/4 t nutmeg
1/2 t ginger
1/4 t cardamom
1/4 t cloves
1/4 t sea salt
3/4 C pumpkin puree
1/3 C maple syrup or honey
2 eggs at room temp
2 T coconut oil, melted
1 t vanilla
2 T chopped pepitas (pumpkin seeds)

1. Preheat the oven to 350 degrees.

2. Line your muffin tin with papers.

3. Whisk together the almond flour, coconut flour, baking soda, spices, and salt in a bowl and set aside.

4. Place the remaining wet ingredients (minus the pepitas) in a bowl and mix until combined.

5. Slowly fold the dry ingredients into the wet until combined.

6. Pour the batter into the tins about 2/3 full and top with pepitas.

7. Bake 20-25 minutes until a toothpick comes out clean.

8. Eat. Try to stop yourself from eating a second. And then a third. No, really, stop there. Okay, one more, then, but we're stopping at 4!

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