I have another paleo pumpkin muffin for you but I have to say I think this one is way better than my first attempt so I had to share. I’m still learning the do’s and don’ts of baking with coconut flour but the more I bake with it the more I love it. Coconut flour is packed with protein and fiber too which makes these little muffins perfect to grab on those mornings where life gets the best of you (meaning no time to eat breakfast). I know, I know these should be considered a “treat” in the Paleo world of things but as a busy mom trying to get two girls ready and out the door (and myself) this “treat” is going to have to do as my breakfast from time to time. Now let’s talk pumpkin, I know it’s the end of pumpkin season but you can’t go wrong with pumpkin and it’s one of my favorite ingredients to use. I can never have enough pumpkin packed in my pantry. I love it! I even use it in smoothies for the girls! Anyho these muffins are a favorite and topped with a paleo streusel….you can’t go wrong. So here it is folks and do yourself a favor and gives these muffins a try. And if I haven’t won you over yet, your kitchen and house will smell delicious while these bake.
I’ll be back later this week sharing a Christmas Paleo Cookie that you can hand out to friends and family and they won’t even know (or care) that they are Paleo. I’m really excited to share these cookies with you.
Paleo Pumpkin Streusel Muffins
½ cup pumpkin puree
½ cup coconut oil, melted
3 tablespoons coconut milk
6 medjool dates, pitted and mashed with 1 tablespoon water and 1 tablespoon maple syrup)
1 tablespoon vanilla extract
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon pumpkin pie spice
½ cup coconut flour
½ cup pecans, chopped
¼ cup almond meal/flour
1 teaspoon ground cinnamon
1 tablespoon coconut oil, melted
Preheat oven to 350 degrees. Line muffin tin with paper liners or grease with coconut oil.
In a small bowl, add pitted medjool dates and 1 tablespoon water. Heat in microwave for 30 seconds on high. Mash the dates with fork and add 1 tablespoon maple syrup and mash again.
In a bowl of a food processor combine date mixture, pumpkin puree, coconut oil (melted), coconut milk, eggs, vanilla extract, salt, baking soda, and pumpkin spice. Process until well combine and the date mixture is pureed. Add coconut flour and process again until combine.
To make streusel, combine all ingredients and stir to combine.
Fill each paper cup ¾ full of batter and top with streusel. Bake muffins for 30 to 35 minutes.
Serve with apple butter and enjoy! Makes 12 muffins
Recipe adapted from Primal Palate