I am in a baking mood–here is the most fabulous “paleo” pumpkin muffin recipe you will ever try– I make them every year. I can’t figure out where I got this recipe. It is a result of a little bit of research I did back in 09 when I began my clean eating journey. I hope you like these!
Welcome Fall!!
1 1/2 C almond flour
3/4 c canned pumpkin
1 tsp baking powder
1 tsp baking soda
3 eggs
1/4 c maple syrup
1 1/2 tsp (or more to taste!!) pumpkin pie spice
(sub: 1 tsp cinnamon + 1/4 tsp ground cloves + 1/4 tsp nutmeg)
1 tsp vanilla
1/2 tsp salt
1/2 c raisins
Mix all ingredients in a large bowl with a spatula or broad spoon. Use foil muffin liners OR grease the paper ones. Bake at 350 for 20-25 min. Makes about 12. Store leftovers in the refrigerator. Real food perishes. 🙂
These are a treat. If you want to avoid any added sugar, you can sub 1 mashed ripened banana for the maple syrup. I have also made these successfully with 1 1/2 c pumpkin and 4 eggs. Overall these are high in protein and fat, and low in sugar…definitely relieves the pumpkin-bakey-goodness jones that September seems to bring. These are amazing for an on-the-go breakfast option, afternoon snack with coffee, or as dessert.
For even more pumpkin yumminess, check out this amazing pumpkin spice latte from Fast Paleo!
Leigh
These can also easily double as part of a festive centerpiece! Thanks Fran!!
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