Paleo Pumpkin Muffins

I found this recipe for paleo pumpkin muffins a while ago and I’ve been waiting for fall to come so that I could try it out. As I’ve said before, I’m mildly obsessed with pumpkins. I’m also mildly obsessed with muffins, so I was hoping that this recipe would be delicious.

These muffins were maybe the best pumpkin muffins I’ve ever had. Seriously. I was literally dancing around the kitchen while they were baking singing a muffin song…just ask M: he was witness to my muffinsanity.

Paleoish Pumpkin Muffins

Adapted from Caveman Food

Ingredients:

1 1/2 cups almond meal

3/4 cup canned pumpkin

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/8 tsp salt

1 tsp vanilla extract

3 eggs

1/4 cup maple syrup

1/2 cup dried cranberries

1/2 cup pecans

I preheated the oven to 350, and mixed all of the dry ingredients together in a large bowl.

Then I added the eggs, vanilla and maple syrup to the dry mix.

Once the wet and dry ingredients were combined, I added the pumpkin,

and the dried cranberries,

and the pecans.

Once everything was thoroughly mixed, I scooped the batter into a greased muffin tin and sprinkled some shredded coconut on top. Next time I make these (and there will be a next time) I plan on using paper muffin cups inside the tin. I always forget how hard it is to get muffins out of a muffin tin in one piece…

The original recipe was for six muffins, but I had enough batter for a seventh.

I filled the empty muffin holes with water so that the muffins would cook evenly. I’m not sure that the water actually does anything, but my mother used to do this when I was growing up, so I decided I should try it.

I baked the muffins for 20-25 minutes.

They smelled delicious!

M and I each ate one for breakfast this morning.

These are easily the best muffins I’ve had in a long time. They had the perfect amount of pumpkin and they were sweet, but not overly sweet. I would even use less maple syrup the next time I bake them. Pumpkin muffins are a wonderful way to start a nice, crisp fall day!

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21 Responses to Paleo Pumpkin Muffins

  1. Carole September 21, 2010 at 5:35 AM #

    Beautiful muffins! I just baked 2 dozen (apple coconut and banana chocolate chip) to take to work- had I seen your recipe I would have baked them instead. They look yummy.

  2. Brandon Nolte December 8, 2010 at 6:00 PM #

    Oh my lord, those look good. I wish I had some pumpkin puree left over, so I could make these. Great pictures too.

    I love making muffins, because they are easy and portable. Only thing is, almond flour is really expensive. Where do you usually get yours from?

    • AllieNic December 8, 2010 at 6:53 PM #

      Hi Brandon,
      I usually buy almond meal from trader joes. Recently I’ve been using Bob’s Red Mill, but I think I actually prefer the trader joes kind.., it seems to last a little bit longer and it’s less expensive…

      • Brandon Nolte December 8, 2010 at 9:24 PM #

        Thanks for the advice. I’m guessing the Trader Joe’s brand is just a private label. So, it might be Bob’s Red Mill in disguise? Muhaha

      • Brandon Nolte December 8, 2010 at 9:25 PM #

        Bob’s is the one I bought at our local store. It costs about $11 or 12 for a small bag. Kind of discouraging.

  3. goatsandgreens June 3, 2011 at 7:35 AM #

    Hi there! I just adapted your recipe for a bake sale this week. Doubled it, to start with. Couldn’t find canned pumpkin but was able to adapt chunked butternut squash, and I subbed out the pecans (disliking most nuts) and the dried cranberries for other ingredients, and took your suggestion to use a little less maple syrup. (I did post this on my own blog just now.) An excellent muffin base! Moist and versatile.

  4. Laurie Anne August 24, 2011 at 12:03 PM #

    Great looking muffins! I will definately be trying these. A little tip about almond flour…buy almonds in bulk when on sale and bring home and process it yourself 🙂

    • AllieNic August 24, 2011 at 12:05 PM #

      Thanks for the tip Laurie Anne! I’ve been meaning to do that… now I definitely will!

    • Dana October 8, 2011 at 11:23 AM #

      Don’t do that for every recipe that calls for almond flour, though, or you won’t always like the texture. Technically, ground almonds are almond *meal*, not almond *flour.* The process of making the flour involves first blanching the almonds (removing their skins) and then defatting them before grinding. Blanching can be done at home but I’m not sure about the defatting, and it’s still a lot of work.

      I’ve not heard good things about the Bob’s Red Mill stuff and I have seen it on store shelves; I’m suspicious the reason it’s lower quality is they are passing off meal as flour. And that’s just wrong. Almonds have a fair amount of PUFAs in them, and if you just grind almonds and bag them and put them on a store shelf they’ll be rancid by the time you buy them. 🙁

  5. Trainer Kim October 11, 2011 at 11:58 AM #

    Heading downstairs to make these right now!! I have been experimenting with Paleo baking and these look very promising!!

  6. Luv What You Do November 11, 2012 at 11:27 AM #

    I just made these for breakfast and I loved them! Great recipe!

    • Allison November 12, 2012 at 9:56 AM #

      Yay! Thanks you!

      • Luv What You Do November 12, 2012 at 9:57 AM #

        I just had another one today for breakfast, so thank you! Happy Monday!

  7. Andi November 30, 2013 at 1:24 PM #

    I only have fresh cranberries, not dried. Think that will work?

    • Allison December 2, 2013 at 9:31 AM #

      I think that would work! The batter will be a bit wetter than with dried cranberries, so you might want to add a few tsp of coconut flour or arrowroot to get a good consistency. Let me know how they turn out!

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