Thanksgiving has come and gone, but my thoughts of these pumpkin muffins have not. If anything, I have been craving them more. I have tried a few recipes recently from some Paleo websites, but this one is by far the best one. This particular recipe is a combination of recipes from Lindsey Smith of Crossfit Central in Austin, TX.
- Prep Time: 20 min.
- Cooking Time: 25 min.
- Yields: 8 Muffins
- 11/2 Cup Almond Flour
- 1/4 Cup Arrowroot Powder
- 1 Teaspoon Baking Powder (non-aluminum)
- 1 Teaspoon Baking Soda
- 11/2 Teaspoon Cinnamon or Pumpkin Pie Spice
- 1/8 Teaspoon Sea Salt
- 3 Large Whole Eggs
- 3/4 Cup Canned Pumpkin
- 1/4 Cup Honey
- Preheat oven to 350 degrees.
- Liberally grease 8 muffin tins or use paper muffin cups.
- Combine the almond flour, arrowroot, baking powder, baking soda, cinnamon, and sea salt in a medium bowl. Whisk the eggs in another bowl or in a blender. Add the pumpkin and honey. Add the dry ingredients and mix until thoroughly combined.
- Pour mix into the 8 cups, filling 3/4 of the way full.
- Bake at 350 degrees for about 25 minutes on the middle rack in the oven until the muffins pull away from the sides of the pan or a toothpick inserted into the center comes out clean.
- Place a small dab of honey on top and enjoy!
I have also found that this recipe is easily adapted to include other flavorings. I have substituted pureed banana for the pumpkin and added 1 teaspoon vanilla. I also just use cinnamon (no pumkin pie spice). The banana muffins are equally delicious and satisfiying. I hope you enjoy the muffins.
Just another note, Lindsey Smith has quite a few wonderful Paleo recipies on her site you might enjoy as well!