Sunday, August 14, 2016

Paleo Pumpkin Muffins

I don't know about all of you, but I have been salivating over the thought of pumpkin spice lately. Hey Starbucks, how about you start serving pumpkin spice already? Do I really have to wait a whole month before I can indulge in your sweet pumpkin flavor?

Side note: I noticed that Starbucks is going to start selling pumpkin spice lattes in grocery stores this year. whaaaaaat?

Today I finally cracked and decided to make a pumpkin spice something. I found the most amazing paleo pumpkin muffin recipe. These drool-worthy morsels of goodness will be my breakfast this week.

When I told my husband I was making paleo/gluten free muffins this evening, he asked me, "what does that mean exactly?" I told him that the muffins would have no flour and no sugar. He chuckled and said, "those are the two best things about muffins." I thought about that for a moment and realized he was right.

I have come to like my muffins more like bread then sweet like cupcakes. Most muffins are basically cupcakes without frosting, or atleast that's how I feel. I love eating these because they make my tummy happy and satisfied, and they aren't very sweet.

I ended up sprinkling some of my raw sugar on top, and that, plus the chopped walnuts, were a perfect addition to the soft texture of the muffins.

Paleo/ Gluten-free Pumpkin Muffins 


1 c. Almond Flour

1/2 c. Coconut flour

1t. Baking soda

1 t. Pumpkin pie spice

3 large eggs

3/4 c. Pumpkin puree

3 T. Coconut oil, melted

1 t. Vanilla extract

1/4 c. Honey

1/4 c. Nut of choice (I used walnuts) 


1. Preheat oven 350f

2. Combine all dry ingredients

3. Add egg, pumpkin puree, coconut oil, vanilla, and honey. Mix until combined.

4. Spoon into greased muffin tin. (should make 10-11 muffins)

5. Sprinkle chopped nuts over top of muffins.

6. Bake for 20-25 min. or until inserted toothpick comes out clean.

7. Transfer to wire rack to cool.

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