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!
1 1/2 C almond flour
3/4 c canned pumpkin
1 tsp baking powder
1 tsp baking soda
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!