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Guys! I’ve been experimenting with this recipe for a while now since I still have SO MUCH almond flour left over from my ProCakes days. I will say, it’s not entirely paleo, but I’ve provided a paleo option if you’re the hardcore type.
The last batch I made was probably the best from a texture standpoint (the previous batch was too crumbly), but the flavor wasn’t as intense. My advice – go heavy on the pumpkin spice. You can never have enough pumpkin spice and if people tell you that you’re using too much, ditch those people. You don’t need that kinda negativity in your in your life.
Before we go to the food, can I share my new tall boots with you? I searched high and low for these (okay, not literally as I did buy them on Amazon). If you have skinny calves, you know how difficult it can be to find a boot that doesn’t look like you have chicken legs poking out the top of giant footwear.
These aren’t “fitted”, but they are narrow enough that I can wear them with skinny jeans or even a dress. Nah, homey don’t wear dresses, but I could!!!
Now onto the good stuff… Paleo Pumpkin MUFFINS!!
Paleo Pumpkin Muffin Ingredients
- 1.25 cups almond flour
- 2 eggs
- 1/4 egg whites (or just do three full eggs)
- 1/2 cup pumpkin puree
- 2 tsp baking powder
- 1/4 coconut cream or milk
- 1 to 2 tablespoons of pumpkin spice (you need to walk your own path here)
- 1/2 cup xylitol (this is optional, but it does add bulk. If you choose not to use it, just increase the stevia)
- 1/4 to 2/3 teaspoon of stevia – (Just add stevia to taste. Aim for a little sweeter than you can you want the finished product to be as the sweetness will go down in baking.)
- pinch of sea salt
Paleo Pumpkin Muffin Directions
- Preheat oven to 350
- Mix dry almond flour and baking powder together and preferably run them through a sieve.
- Add wet ingredients
- Add spices and sweeter in stages and test along the way. You want to find the right level of flavor and sweetness for your preference.
- Mix well and then add to muffin tin (or a bread tin – feel free to mix it up)
- Bake for 40(ish) minutes and let sit for about 20 mins before diving in.
A note about Coconut Milk in this Pumpkin Muffin Recipe
I think it’s worth mentioning that the coconut milk mentioned in this recipe is the stuff that comes from a can. I adore this brand, but Trader Joes also sells a great coconut cream it if you prefer to shop there. Just don’t use regular dairy cream or coconut milk that comes in a milk carton. That’s going to make your end result less rich & creamy.
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