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Creamy Paleo Pumpkin Pie Muffins

November 12, 2019

 

Have any of you had experience with paleo or gluten-free muffins that were dry or flavorless? I have, and every time I bite into a dissatisfying paleo muffin I get super discouraged because I feel I wasted time and calories eating it!

Since I started eating clean, I began to lose the assumption that clean-eating foods would taste like the traditional foods I had growing up, especially when it came to baked goods.

Paleo/healthy baked goods will never replicate traditional gluten/sugar filled muffins because we're using entirely different ingredients! And the more I created paleo baked goods, the more I realized that the best way to make these treats as delicious as possible, is to give them its own identity by creating unique flavors and textures.

If you love pumpkin pie, you're going to love my paleo pumpkin pie muffins! They're soft, creamy, flavorful, and best serve cold with a hot cup of coffee or tea! Make these muffins on Thanksgiving morning while you watch the Macy's Day Parade with your loved ones! Kickoff the most foodie day of the season with something sassy and delightful!

No eggs in your diet? No problem! Be sure to check out the vegan variation at the end of the recipe!

YIELDS: 12 Servings
TIME: 35 Minutes

CAL 140 | CARB 21 | FAT 9 | SUGAR 2  

 


INGREDIENTS 
2 (15 ounce) cans of pumpkin
4 large eggs
1 tsp vanilla extract
3 cups almond flour
1/2 cup monkfruit
2 tsp baking powder
2 tsp cinnamon
1/2 teaspoon ginger
3/4 teaspoon nutmeg
1/4 tsp Himalayan salt

1/2 cup Lilly's chocolate chips
1/4 cup of pumpkin seeds

METHOD
1. Preheat oven to 325F and spray a muffin tin with cooking spray. Just fyi, I never use muffin wrappers in my recipes! I think it's a waste of paper.

2. Combine all of the ingredients, minus the chocolate chips and pumpkin seeds, in a large mixing bowl. Mix thoroughly until well-combined!

 


4. Fold in the chocolate chips. Pour 1/2 cup servings of dough into the muffin tin. Sprinkle pumpkin seeds on top of each muffin. Bake 30 to 35 minutes. Place a toothpick into a muffin. If it comes out clean, muffins are done baking! 

 


5. It is imperative to allow the muffins to cool down on a cooling rack for at least an hour before serving time. These muffins are super soft & fluffy which make them sensitive to the touch. If they're pulled out of the muffin tin too soon, they'll fall apart. Use a butter knife or small spatula to pull the muffin out in a circular formation. Store in the refrigerator.
 

Vegan Variation:
Substitute the eggs with 4 tablespoons of flax seed + 10 tablespoons of water.


Paleo Variation: Omit Lilly's Chocolate Chips 

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