It’s one of my favorite times of the year….Fall! And that means it’s time to use one of my very favorite fall ingredients…. pumpkin! I love cooking and baking with pumpkin. If you check out my recipe archives I’m sure you will find a lot of recipes containing pumpkin. Again, it’s a favorite. However this year since I’m Paleo I’ve been trying to figure out how I can bake with pumpkin and still have it fit into the Paleo ways. Of course, these are my treats but for the little ones they are great! These muffins I actually packed in their lunch box as a snack, they’ve had them for breakfast, or even a after school snack. And honestly the only bite I got is the one I took to take the pictures for the blog. They ate these up pretty fast.
Now back to the whole fall thing, I love fall and I’m wishing and hoping the weather here in South Florida starts to change soon so I can get a slight feel that it’s actually fall. I doubt that will happen but a girl can dream, right? We are headed to the pumpkin patch this weekend and there is something strange about going to the pumpkin patch in a sleeveless shirt and shorts. I guess that’s what happens when a girl moves from the Atlanta where seasons are to Florida where the seasons aren’t. I’ll just turn the air conditioning up in the house and pretend it’s fall and bake some more of these pumpkin muffins. Sound good to everyone?
Have a great weekend everyone! Enjoy the muffins! See you back here next week for some more Paleo goodies.
Pumpkin Paleo Muffins
1 ½ cups almond flour
1/2 tablespoon coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice, plus more for sprinkling on tops of muffins
1/8 teaspoon salt
3 tablespoons maple syrup
¾ cup canned pumpkin
1 small ripe banana, mashed
1 teaspoon vanilla extract
1/3 cup chopped pecans (plus more to sprinkle on top)
Preheat oven to 350 degrees. Line muffin pan with paper liners or use coconut oil to grease pan.
In a large bowl whish together almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside
In a small bowl whisk together eggs, pumpkin, banana, and vanilla extract. Add wet ingredients to dry ingredients and mix to combine. Stir in pecans until well incorporated.
If batter is too wet, add another 1/2 tablespoon coconut flour.
Scoop batter into prepared muffin pan cups filling ¾ full. Sprinkle the tops of the muffins with pecans and pumpkin pie spice.
Bake muffins for 20 to 25 minutes or until golden.
Makes 12 muffins
Note: These are best kept in a airtight container in the refrigerator. When you are ready to eat them just heat them up slightly and enjoy!