Paleo Pumpkin Muffins
There’s that moment when the air turns. A little bit “crisper” out, we say. It may not be cool enough yet to wear our leggings, boots and sweaters, but there’s no harm in cracking out the pumpkin recipes!
The great thing about this recipe is that it can be so versatile to suit any taste. I added dates and walnuts to mine, but you could do: Enjoy Life chocolate chips, pumpkin seeds, cranberries, almond slivers, currants, sunflower seeds, cacao nibs etc.
Recipe:
(adapted from OMGpaleo)
Ingredients
- ⅓ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 3 eggs, whisked
- 1 teaspoon vanilla extract
- ¼ cup coconut flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon powdered ginger
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ½ cup mix-ins (dates/walnuts)
Instructions
- Preheat oven to 350 degrees.
- Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
- In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
- Pour dry ingredients into wet ingredients and mix well.
- Fold in mix ins.
- Scoop batter into paper lined muffin tins. Mine made 10.
- Bake for 20-25 minutes or until toothpick comes out clean.
