Tuesday, October 16, 2018

simple paleo - paleo pumpkin muffins

Note: This recipe used to call for Pumpkin Puree and I have since found that Canned Pumpkin works better and gives better texture and overall taste.

PREPARATION: 5 minutes

COOK: 25-30 minutes (plus 10-15 minutes of total cool down) 

SERVINGS: 12-16 muffins 


1 1/2 cup of organic blanched almond flour 

1/2 cup of organic coconut flour 

1 tsp baking soda

12 oz organic canned pumpkin 

1/3 cup organic full fat coconut milk 

3 large organic eggs 

1/2 cup of organic maple syrup 

2 tbsp of organic vanilla extract

1 tsp organic cinnamon 

1/2  tsp of Himalayan salt 


1. Preheat oven to 350 degrees F. Fill muffin pan with parchment liners and set aside.

2. In a medium bowl mix together all the wet ingredients (pumpkin, eggs, coconut milk, maple syrup and vanilla extract). Slowly add the cinnamon and salt. Mix well.

3. In a larger bowl, mix together almond flour, coconut flour and baking soda. Mix well.

4. Slowly add the wet ingredients into the dry ingredients, stir to combine well. 

5. Once it's all mixed very well, fill the liners 3/4 of the way. It should make 12-16 muffins, depending on how high you fill the muffin cups.

6. Bake for 25-30 minutes. After muffins bake, remove and let them cool for 10 minutes. Then move to wire rack to cool off completely.

Add paleo chocolate chunks to make them into paleo chocolate pumpkin muffins or Lavendar for Lavendar Pumpkin muffins, our favorite!


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