Pumpkin Spice Paleo Muffins

Pumpkin Spice Paleo Muffins Pumpkin Spice Paleo Muffins
 

As we have all notice the pumpkin spiced everything is now back in full swing for Fall and Festive Holiday season. Every where you turn, pumpkin spiced lattes, cookies, muffins, bagels and so on. It is true that you can, at most of the places you can purchase these delicious snacks at offer nutritional information, however, the majority of which all contain non paleo diet friendly ingredients. With this recipe for Pumpkin Spiced Paleo Muffins you can have a healthier, more flavourful and wonderful taste right from the comfort of your own home, in which you know ever single ingredient that went into them. They store excellent in the fridge in an air tight container for a couple weeks and 6 months in the freezer in an air tight container as well. Below I have linked a page to my Homemade Paleo Pumpkin Puree. I do understand there are some people that are able to find 100% pure canned pumpkin purée with no added ingredients or chemicals and feel comfortable using such product in there paleo diet lifestyle. One things I will tell you for sure is that, once you have made your very own pumpkin purée you will wonder why and how you could ever have used canned. During this Fall season make sure to check out my other pumpkin spiced recipes under the Paleo Dessert Tab.


 

Ingredients:
¾ cup coconut flour
½ cup Homemade Pumpkin Purée
¾ cup maple syrup, raw and natural
6 eggs, organic
1 tsp cinnamon, ground
½ tsp ginger, ground
¼ tsp cloves, ground
¾ tsp baking soda
1 tsp apple cider vinegar or lemon juice

Coconut Milk Frosting:
1 – 14 ounces can full fat coconut milk, refrigerated overnight
1 tsp vanilla extract
1 tsp honey, raw and natural

Directions:

  1. Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups.
  2. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.
  3. Divide the batter into the 12 baking cups, then bake at 350F for 25 to 30 minutes, until the edges are golden and the centres are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. Scoop out the coconut cream that has hardened and risen to the top of the can. Leave behind the coconut water to use for something else or throw out.
  5. Place coconut cream in a bowl and mix with fork or whisk to soften. Then add vanilla extract and 1 tbsp honey and mix well to combine.
  6. Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months.
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