As soon as fall starts approaching us, pumpkin is everywhere and we start thinking about paleo recipes. Pumpkin pie, pumpkin latte, pumpkin cheesecake, oh boy! It can be pretty easy to let oneself go a bit overboard over the fall and winter holidays. I know I can be guilty of this! But, why not enjoy yourself while still sticking to your regimen and diet? That is why I am sharing this healthy version of pumpkin spice muffins.
These muffins hold up well day after day and actually taste better as the days pass. I just love this about paleo baked goods. Warm them up with some ghee, coconut butter or eat room temp or even cold. They are delicious. With 4 eggs in this recipe and the almond flour, this recipe has a good amount of protein and fats too.
I find muffins disappear in my house quickly like cookies because they don’t even require a plate. Just grab and go. We all live pretty busy lives and I love nothing more than sitting down and enjoying a family meal. There are those times when my kids drop in and we sit around chatting and they will have a muffin, a biscuit a bowl of soup or any quick nibble they find in my cupboard. I try and stock what we all can eat and know is clean and healthy.Print
It can be pretty easy to let oneself go a bit overboard over the fall and winter holidays. I know I can be guilty of this! But, why not enjoy yourself while still sticking to your regimen and diet? That is why I am sharing this healthy version of pumpkin spice muffins. This was contributed by Michelle Francis of the ZenSweet Company. Be sure to email her at ZenSweetCo@gmail.com if you have any questions about it!
- 1 can pumpkin puree
- 4 eggs
- 1/2 cup melted butter
- 1 tablespoon vanilla extract
- 1 cup ZenSweet
- 2 cups almond meal or flour
- 1 teaspoon sea salt
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- OPTIONAL: 1 cup of 90% chocolate bar pieces or 1 cup of pecans
- Preheat the oven to 350F degrees.
- Mix the first four liquid ingredients together: pumpkin puree, eggs, butter, and vanilla in a bowl until well blended.
- Add the ZenSweet and mix until fluffy.
- Add the remaining dry ingredients and stir well.
- Gently fold in the optional ingredients if you’d like.
- Grease or line your muffins tins with cupcake wrappers.
- Use an ice cream scoop to evenly distribute the batter between 18 muffin cups.
- Bake at 350F degrees for 25 minutes.
- Let the muffins sit and cool for at least 10 minutes before removing.
- I know this is difficult, but they stay firm with cooling.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.