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.
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.
- 1½ cups almond meal
- ¾ cup canned pumpkin
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tsp pumpkin pie spice
- ⅛ tsp salt
- 1 tsp vanilla extract
- 3 eggs
- ¼ cup maple syrup
- ½ cup dried cranberries
- ½ cup pecans
- Preheat the oven to 350 F. Line a muffin tin with parchment paper or muffin liners.
- In a small bowl, combined all of the dry ingredients.
- In a medium-sized bowl, mix together all of the wet ingredients.
- Once well combined, fold in the dried cranberries and pecans.
- Separate the batter into 6 to 7 muffins and sprinkle with unsweetened shredded coconut.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the tin and then completely on a wire rack.
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!