Paleo-friendly Pumpkin cocoa muffins

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

1. Preheat oven to 350℉.
2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
3. Mix all ingredients in a stand mixer and pour evenly into tins.
4. Bake for 25 minutes on the middle rack.
5. 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….

153 calories

12 grams of carbs

11 grams of fat

5 grams of protein

Pumpkin Chocolate Chip Muffins

I am a juicer pulp genius          

• 3 1/2 cups flour (I used 1/2 spelt and 1/2 whole wheat)
• 2 tsp baking powder
• 1 tsp  salt
• 1 Tbsp cinnamon
• 1 tsp ground nutmeg
• 2 tsp ground ginger
• 3/4 cup maple syrup
• 1 cup sucanat
• 3/4 cup EVOO
• 4 large organic eggs
• 4 cup juicer pulp ( I used carrots, apple, spinach and celery)
• 1 cup 100% pumpkin puree
• 2 large handfuls of semi-sweet chocolate chips.

1. Preheat the oven at 350F. 
2. In a medium bowl, sift together flours, salt, baking soda and spices.
3. In a larger bowl, whist together the olive oil, sugar and maple syrup.  Add the eggs one at a time, beating in between each time. 
4. Add the flour mixture and mix using a spatula until well combined.  Do not over mix. 
5. Add the juicer pulp, pumpkin puree and chocolate chips and fold until just incorporated. 

Grease the muffin tins and fill each about 3/4 full.  Bake for 25 minutes or until toothpick comes out clean. 

The muffins are not light and fluffy.  They will be pretty dense, but oh so tasty.  Keep refrigerated in a sealed container.  Makes about 24 large muffins. 

I think I’m going to try these using applesauce at some point. 

Do you have any other favourite recipes using juicer pulp?

Beaglebea

xoxo