Looking for Paleo Recipes? There are so many great sources and the latest I’ve found is PaleoPlan.com. While the recipes are not as beautifully done as we like to show you here on our site, there is a substantial amount of recipes there.
And since Thanksgiving is almost here, we decided to try out Paleo Pumpkin muffins. They turned out awesome! I love everything pumpkin for some reason. Pumpkin bread, pumpkin milkshakes from McDonald’s, pumpkin beer! Shipyard’s Pumpkinhead especially! Anyways this is SUPPOSED to be a Paleo blog, and NONE of those things are Paleo! It’s not the little pumpkin’s fault. He’s just pumpkin; gluten free with no added sugars.
Paleo Pumpkin Muffins from PaleoPlan.com
Makes 6 muffins.
Approximate cooking time: 40 minutes
1½ cups almond flour
3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup raw honey (optional)
2 tsp almond butter
1 Tbs sliced almonds
Preheat oven to 350℉.
Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
Mix all ingredients 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 personally liked it without the almonds on top because I just liked the consistency of a soft, pumpkin muffin and didn’t care for any crunch on top.
Looking forward to hearing your feedback if you’ve tried them or have altered the recipe in any way. Enjoy!