Pumpkin Muffins to Die For

 

 

Pumpkin Pie Muffins

Pumpkin Pie Muffins

 

Pumpkin Pie Muffin

I think I have found my all time favorite paleo muffin recipe. I found the recipe HERE, and tried both recipes. The one I have written below was the best of the two (by far!) They were amazing!

I make new muffin recipes more than anything else, so for me to say these are my favorite is really saying something.

I took my first bite, and my eyes popped open in shock. I think I stared at the muffin for quite a while before yelling for my husband to “Get in the kitchen! Quick!”  I then came to the conclusion that these had to be documented for posterity. I had to share this with you all. {You are welcome}

Not only is the texture of this amazing and very muffin-like, but they are also incredibly moist and taste just like pumpkin pie. These can be topped with nuts, or even some dark chocolate bits if desired. They are also perfect for a quick grab and go breakfast if made ahead of time. I still can’t believe how good they were and can’t wait to make them again!

 

 

 

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You will Like this Recipe if…

  • You like fall flavors (like pumpkin pie)
  • You need quick breakfasts
  • You like things that taste/feel non-paleo
  • You like moist baking goods

 

You will Succeed at this recipe if you can…

  • Puree a pumpkin or buy pre-pureed pumpkin in a can
  • crack eggs without getting shells in the batter
  • Mix quickly or for a long time or have a mixer
  • Measure ingredients accurately
  • grease muffin tins or have paper muffin cups

kid_approved_taste

 

 

 

 

 

Makes:12 Muffins

Time: Preparation:10 Mins

Total: 30 Mins

INGREDIENTS

1/2 cup coconut flower

2tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger powder

1/4 tsp ground cloves

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup canned pureed pumpkin

4 eggs

1/4 cup syrup, honey or a combination of the two.

2 1/2 TBS olive oil

1 tsp vanilla extract

 

DIRECTIONS

  1. Preheat oven to 400 degrees F
  2. Oil muffin tins with olive oil
  3. Combine coconut flour, all spices, salt and baking powder/soda in a medium bowl
  4. In another bowl, place the pumpkin puree and then add the eggs one at a time, mixing well after each addition.
  5. Add the olive oil, vanilla, and syrup. and/or honey.  Mix until smooth
  6. Add the flour mixture to the pumpkin mixture slowly, mixing on low until lumps have disappeared.
  7. Spoon the mixture into the prepared muffin tins (makes 12)
  8. Cook for 18-20 minutes or until golden
  9. Let cool on wire rack
  10. Devour

 

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3 Responses so far.

  1. Aprille says:

    So excited about this recipe! I have frozen fresh pumpkin in my freezer to use up before we move and i have been craving muffins!

  2. These look awesome! I can’t wait to try them.

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