I know, I know, another pumpkin recipe! Bear with me, but this one is so worth it. I love cooking and baking with local in season foods and right now I can get pumpkins, sweet potatoes and all kinds of winter squash fresh and at great prices at my farmer’s market. Plus you all know how much I love pumpkin flavors – Fall all year around in my little world 😉 This is my all time favorite muffin recipe and I’d put them in a contest for best pumpkin spiced muffin any day of the week – that’s how good they are. I can hardly wait until they are done baking and the aromas that will come out of your oven are delightful. This recipe is great for breakfast or for a snack. Whenever I make a batch, I add in dark chocolate chips to half the batch and keep the other half plain. I can’t decide which way I like them best.
Paleo Pumpkin Spiced Muffins
Makes 10-11 muffins
4 free-range eggs
1 cup roasted pumpkin, sweet potato, butternut squash or canned pumpkin
1/3 cup maple syrup
¼ cup melted coconut oil or melted grass-fed butter
1 tsp vanilla
1/3 cup coconut flour (do not substitute another flour – it will not work)
1 T pumpkin pie spice or make your own: 2 tsp cinnamon and ¼ tsp each: ginger, cloves, nutmeg, allspice
½ tsp baking soda
¼ tsp sea salt
optional add in’s: ½ cup dark chocolate chips, ½ cup raisins, pecans or other nuts
Preheat oven to 350 degrees.
Whisk eggs, pumpkin, maple syrup, coconut oil and vanilla together in a large bowl. Stir in coconut flour, pumpkin spice, baking soda and salt. Add any optional add-in’s now. Mix until combined. Pour into paper lined muffin tray. Bake for 30 minutes. Enjoy!
This recipe is also featured on the Real Food Holiday Carnival found here!Disclaimer and Affiliate Disclosure Information