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!
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