The recipe is courtesy of www.paleoplan.com. I did make some changes (in red) to customise it because that’s how I roll. I also added an ingredient. Makes 12 small muffins.
- 1½ cups almond meal/flour
- 3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
- 3 large eggs
- 1 tsp baking powder I used 2 tsp GF baking powder instead of 1 tsp. each of baking powder/soda
- 1 tsp baking soda
- ½ tsp ground cinnamon I used 1 tsp. ground cinnamon
- 1½ tsp pumpkin pie spice I used 1 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg
- 1/8 tsp sea salt Pink Himalayan Sea salt
- 1/4 cup raw honey (optional) I did
- 2 tsp almond butter MaraNatha Dark Chocolate Almond Spread
- 1/2 cup shredded coconut
- 1 Tbsp. raw, unsweetened, fair-trade cocoa powder
- 1 Tbs sliced almonds I omitted this
- Preheat oven to 350℉.
- Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
- Mix all ingredients in a stand mixer and pour evenly into tins.
- Bake for 25 minutes on the middle rack.
- Sprinkle almonds on top immediately after taking them out of the oven. (I didn’t do this)
These muffins are actually pretty good, and even easier to make. They weren’t at all sweet, and you can really taste the pumpkin and the pumpkin spices. The coconut adds a nice flavour too. I will definitely be making these again very soon, but I found so many other paleo friendly cookies and muffins that I want to try out too. I think next time I am going to make the muffins a little larger, so maybe only 6 muffins.
Nutritional analysis….per serving….
12 grams of carbs
11 grams of fat
5 grams of protein