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Creamy Paleo Pumpkin Pie Muffins

Have you had paleo muffins that were dry and flavorless? I have, and every time I bite into one I get discouraged because it feels like a waste of time and calories. After I made the habit of clean-eating, I lost the assumption that healthy foods would replicate the flavor of unhealthy foods we had growing up, especially when it came to baked goods.

Paleo/healthy baked goods will never taste like traditional gluten and sugar filled baked goods because we use entirely different ingredients. Creating paleo pastries made me realize that the best way to make them as delicious as possible, is to give them their 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.

Enjoy, friends. 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 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 or add paleo chocolate chips.

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