If you’re an avid blog reader you know October marks the beginning of Pumpkin-palooza season, when any and every recipe incorporates pumpkin
Why, you might ask? Aside from the fact that Halloween is right around the corner, pumpkins are nutritional power houses. They are-
- Full of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus
- A great source of dietary fiber (source)
- A source of Vitamin A (helps your eyesight!), Vitamin C, Riboflavin, Potassium, Copper and Manganese. (source)
- Packed with beta-carotene, a powerful antioxidant (source)
Since I raided the local Target and stole all of it’s Libby’s pumpkin puree, I decided I had to do something with it. After some searching, I found a recipe for Paleo Pumpkin Muffins on Cait’s Plate , tweaked it a little and gave it a whirl!
Since I had made some almond and coconut flour last week, I incorporated them into the recipe and what resulted was a super moist muffin (coconut flour requires more moisture, which is why I added more pumpkin-mmmm) that makes a great snack or breakfast.
adapted from Cait’s Plate’s Spiced Paleo Muffins
Yield 12 muffins
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 1 cup canned pumpkin
- 3 large eggs
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/2 tsp. nutmeg
- 1/8 tsp. sea salt
- 1/4 cup raw honey
- 2 tsp. almond butter or unsalted peanut butter (I made my own by food processing peanut butter)
- Preheat oven to 350 degrees.
- Combine all ingredients in a stand mixer and combine until all ingredients are well incorporated.
- Spray muffin tin with non-stick spray or line with muffin liners.
- Spoon mixture into muffin tin and bake for 18-20 minutes, or until knife comes out clean.
- Cool and enjoy!