Pumpkin Muffins

If you’re an avid blog reader you know October marks the beginning of Pumpkin-palooza season, when any and every recipe incorporates pumpkin

This meme is appropriate for all situations. No, I will not stop using it constantly (source).

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!

I get no presentation points on this one.

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.

Happy Tuesday!

Pumpkin Muffins

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)
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a stand mixer and combine until all ingredients are well incorporated.
  3. Spray muffin tin with non-stick spray or line with muffin liners.
  4. Spoon mixture into muffin tin and bake for 18-20 minutes, or until knife comes out clean.
  5. Cool and enjoy!