Paleo Pumpkin Spice Muffins
About Recipe:
These are a perfect fall treat! Free from refined sugar, gluten and inflammatory oils, they are wholesome and delicious. This is a super easy recipe to whip up when you have some pumpkin puree lying around. You can either eat them plain, or dress them up with some frosting and pumpkin pie spice sprinkled on top. Either way, I hope you enjoy!!
Tips and Tricks:
These are pretty easy muffins to make. I will share a few tips that I’ve learned in making them!
Don’t overfill your muffin tin: when you transfer your batter into a muffin tin, make sure not to overfill your tin. I usually fill it up about 3/4 of the way, when you go over this, you typically will get a misshaped muffin.
Add in nuts or chocolate: A great way to add more texture and sweet to these muffins is to add in some chopped pecans, walnuts, dark chocolate, etc. These go really well with pumpkin and are a great way to spice them up even more.
Make a Loaf: If you don’t have a muffin tin, or muffin liners, make a pumpkin loaf or pumpkin cake. These would be delicious as either, and the batter is versatile that a loaf, cake or muffin would work!
Store in the fridge/freezer: You can leave these muffins out for 1-2 days on the counter. After that, make sure you either store them in the fridge or freezer. Otherwise, they will go bad. I personally love to freeze them because they stay good for a couple months. When I’m ready to eat one, I just pop it in the microwave, or leave it on the counter to thaw out.
Key Nutritional Takeaways:
Breakfast muffins and pastries are often quite inflammatory for ones health. If they are store bought, they are often chock full of sugar, refined flours, low quality oils and other non-nutritive additives. When you make them at home, you get to control that and make them without refined sugars, flour or oil. Enjoy!
Paleo Pumpkin Muffins
Ingredients
- 1 Can Pumpkin Puree
- 2 Cups Almond Flour (finely ground)
- 1/4 Cup Arrowroot Starch
- 1T Coconut Flour
- 2 Pasture Raised Eggs
- 1/3 Cup Maple Syrup
- 1Tablespoon Pure Vanilla extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 T Pumpkin Spice
Instructions
- Preheat oven to 350 Degrees Farenheit. While preheating, mix all of the ingredients together in a a medium sized mixing bowl. Once thoroughly combined, pour batter into a greased muffin tin (or lined muffine tin) till the cups are about 3/4 full.
- Bake in the oven for ~15-18 minutes, or until a toothpick comes out of the center cleanly.
- Remove from the oven and let cool. Once cooled, if you so desire, you can use cream cheese frosting (I found a recipe online made with icing monk fruit sweetener) to frost your muffins. Or keep them plane jane and enjoy!
Notes
- Spice your muffins up with icing, chopped nuts, or chocolate chips. These are great additions to add even more flavors and texture.
- These will keep for 1-2 days on the counter top, but after 2 days store in the fridge or freezer.
