“This is one of the best muffins I’ve ever had.”
That’s what one of my co-workers said when she tried these the other day.
I served these pumpkin muffins at a client meeting, and one of my other coworkers, who is a meatball sub and Fritos-lover, went back for seconds.
That’s how I knew this recipe was a keeper!
If you’ve been following my blog for some time or are a newbie (welcome!), you’ll notice that all of the recipes are gluten-free and dairy-free, most are vegan (though I am not), and all focus on making “upgrades” to typical favorite recipes…all while nourishing our body!
Some of the recipes I make are also paleo-friendly (no refined or processed sugars or oils; grain-free, dairy-free; bean-free). It’s supposedly the way the cavemen ate.
Many people who have health conditions like irritable bowel syndrome, acid reflux, thyroid issues, and even multiple sclerosis find they feel a lot better when they “eat paleo,” even if just for a trial period.
This recipe for pumpkin muffins happens to be paleo, so it should fit with most people’s health needs and concerns. 🙂
Enough about paleo…let’s talk PUMPKINS!
Fall is my absolute favorite season, and pumpkins are one of my favorite things about fall.
Because I like to focus on WHY we should add in more good stuff (like pumpkin!) to crowd out the other stuff. I want to share just how nourishing pumpkin is for our bodies before we get into the recipe:
- Fun facts: Pumpkins are actually fruits (not veggies) and are related to cantaloupes and cucumbers (Who knew??)
- High in fill-you-up fiber, which keeps us “regular” (this is a good thing!) and keeps us feeling satisfied for hours
- Excellent source of beta-carotene – a potent antioxidant and cancer-fighter that also happens to be good for our eyes and skin health
- Loaded with lycopene and carotenoids that are known to help “diminish cancer cells, inhibit diabetes, hypertension, the signs of aging, and prevent macular degeneration”
- Full of potassium, which helps restore our body’s electrolyte balance
I wrote a blog post the other day about some of my top “Sweet Treat Pantry Staples.” You’ll see some of them below (coconut flour, maple syrup), and I mentioned some of the others in my Top 10 Gluten-Free, Dairy-Free Everyday Pantry Essentials post (coconut oil, raw apple cider vinegar).
Paleo Pumpkin Muffins (Gluten-Free)
- ½ cup coconut flour
- 1 cup canned pumpkin puree (or fresh puree!)**
- ¼ cup coconut oil
- ¼ cup 100% pure maple syrup or raw honey (I used maple syrup and loved it!)
- 4 eggs
- ¾ tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon raw apple cider vinegar (Bragg’s brand)
- ¼ teaspoon sea salt
- ¼ cup pecans, chopped (I added this ingredient)
I followed the directions in the original recipe but used 100% pure maple syrup instead of honey and sprinkled pecans on top before baking. I really liked the added crunch!
**Make sure you don’t buy pumpkin pie filling if you buy the canned stuff, by the way. It’s totally different from pumpkin puree!
I cooked them for a full 30 minutes. Coconut flour has a tendency to dry out, so make sure you don’t overcook them.
Click here for the full directions for how to make these yummy muffins 🙂