Baking something with pumpkin is in my top five for my November To-Do list. I have
been craving something pumpkin-y for a while now, but I still wanted to stay
true to my paleo diet. Lucky for me I didn’t have to look very far as there are
many ah-mazing paleo sites and quite a few pumpkin recipes. I adapted mine from two recipes (here and here) to cater to both my semi-limited ingredients and my love for
sweet.
Paleo Pumpkin Muffins
(makes about 12
muffins)
½ cup of
coconut flour
½ tsp of
baking soda
½ tsp of baking
powder
½ tsp of salt
2 tsp of
cinnamon
2 tsp of all
spice (or pumpkin pie spice)
1 can of
organic pumpkin puree
4 eggs
2-3 tbsp of coconut oil (melted)
1/3 cup of
honey and/or pure maple syrup (I used a combo)
2 tsp of
vanilla
Handful of
roughly chopped walnuts to top your muffins
...
1. Preheat oven to 400 °F (200 °C)
2.
In a medium
bowl, combine the coconut flour, spices, baking soda/powder and salt.
3.
In another
bowl, place the pumpkin puree then add the eggs one at a time, mixing
well
after each egg. Add oil, honey/maple syrup, and vanilla and mix well
4.
Add the
flour mixture to the pumpkin mixture and blend well.
5.
Spoon into
prepared muffin pan, filling each muffin 2/3 full. Top each muffin some
of the
roughly chopped walnuts.
6. Bake for about 20-22 minutes.
Enjoy!
ps. How great is coconut flour?! A big thank-you to my friend Jane for the gift. Too sweet.
