In Honor of September: Paleo Pumpkin Muffins (a re-post)

It’s the first day of September. You know what that means…

The days get crisper…

the leaves start changing…

and pumpkins are in season…

In honor of the first day of September, I thought I’d re-post one of my favorite fall recipes: Paleo Pumpkin Muffins! Enjoy!

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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 (originally posted September 20th, 2010)

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 F, 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. The water helps the actual muffins bake evenly! 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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5 Responses to In Honor of September: Paleo Pumpkin Muffins (a re-post)

  1. Jessica September 9, 2012 at 1:22 PM #

    WOW!! Your pumpkin paleo muffins are amazing! They were perfect, thanks so much! 🙂

    • Allison September 10, 2012 at 10:24 AM #

      Thanks, Jessica! I’m so glad you liked them!

  2. Jen January 17, 2013 at 9:11 PM #

    I have made these twice and used puréed dates instead of maple syrup and used puréed butternut squash instead of pumpkin and everyone loves them. They are gone in two days. Thank you so much for sharing this with our family!!!!!!

    • Allison January 18, 2013 at 11:01 AM #

      YUM! Those are some great substitutions…might have to try them! Thanks for sharing, Jen!

Trackbacks/Pingbacks

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