Paleo Pumpkin Muffins {gluten, dairy & refined sugar free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 cup pumpkin
  • ¼ cup coconut oil
  • 3 eggs
  • 8 pitted dates
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • few dashes ground cloves
  • ¼ tsp Himalayan fine pink sea salt
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ cup ground flax
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Crumble:
  • ½ cup almond flour
  • ¼ cup chopped pecans
  • 1 tsp ground cinnamon
  • 2 tbsp. coconut sugar
  • 2 tbsp. coconut oil
Instructions
  1. In a food processor or Vitamix, blend first 10 ingredients- pumpkin puree to vanilla extract.
  2. In a separate bowl, sift almond, coconut flour and ground flax with baking soda & powder.
  3. Mix the liquid ingredients into the dry until it is nice and creamy. It will be a thicker consistency.
  4. Pour batter into 8 muffin tins lined with unbleached liners.
  5. Mix all the crumble ingredients making sure pecans are finely chopped.
  6. Sprinkle few tablespoons over each muffin pressing gently into batter so it sticks.
  7. Cover with tin foil the first 20 minutes baking but make sure the foil isn't touching the muffins.
  8. Bake in a 350 degree oven for 25-30 minutes or until golden brown.
Notes
I have used fresh pumpkin that I froze and it worked great too! The extra pumpkin left from the can 15 oz can be used in a smoothie with all its added nutrition. If eggs are an issue, I have made these with and extra ½ cup flax and ¼ cup water- mix them together and add to pumpkin puree. When covering with foil, use a few tooth picks to ensure it doesn't touch muffins. These muffins are moist and fluffy and will cook through compared to many grain free recipes I have tried. Please use organic ingredients when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/paleo-pumpkin-muffins-dairy-refined-sugar-gluten-free/