Paleo Pumpkin Muffins {dairy, refined sugar & gluten free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
Latest
- 1 cup pumpkin
- 1/4 cup coconut oil
- 3 eggs
- 8 pitted dates
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- few dashes ground cloves
- 1/4 tsp Himalayan sea salt
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground flax
- 1/2 tsp baking powder
- 1/2 baking soda
- Crumble:
- 1/2 cup almond flour
- 1/4 cup chopped pecans
- 1 tsp ground cinnamon
- 2 tbsp. coconut sugar
- 2 tbsp. coconut oil
Many of you have been asking if I had a recipe for pumpkin bread or muffins and over the years I have played around with different ingredients and recipes. Finally, I can share with you a delicious recipe that is perfect for breakfast or dessert! These muffins are fluffy, sweet and I didn’t even have to add any granular sugar! GASP!!!!!
The pumpkin puree part was so creamy and sweet that I will be using this in another recipe; so keep your pumpkin radar on Spoonful of Health! Oh, are you still wondering what I used to get this muffin sweet? It was 8 dates that did the trick! I know, I could hardly believe it myself!
Of course, I had to share some food science on the pumpkin with you {wink wink}! The high quality of antioxidants in the form of vitamins A, C, E, and mineral zinc have such helpful/healthful benefits.Wait there is more, vitamins B and minerals like potassium, iron, calcium, magnesium, manganese, phosphorus and copper!
Whew, that is just about all of the letters of the alphabet and a super mineral packed food! You can find research on how the phytosterols and fiber in pumpkin can help support healthy cholesterol and LDL levels.
It is no wonder we find pumpkin in facial products and often read about how these essential minerals and vitamins can help with everything from inflammation to bone health! My favorite is the rich levels of L-tryptophan found in pumpkin because it encourages a happy mood! This amino acid has been researched to help with depression; we have had great results with that in our clinic with the addition of the Dr’s protocol.
It makes complete sense why so many of us get so happy when it is pumpkin season! So get your happy on and eat some pumpkin {pumpkin muffins that is}!
- 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
- In a food processor or Vitamix, blend first 10 ingredients- pumpkin puree to vanilla extract.
- In a separate bowl, sift almond, coconut flour and ground flax with baking soda & powder.
- Mix the liquid ingredients into the dry until it is nice and creamy. It will be a thicker consistency.
- Pour batter into 8 muffin tins lined with unbleached liners.
- Mix all the crumble ingredients making sure pecans are finely chopped.
- Sprinkle few tablespoons over each muffin pressing gently into batter so it sticks.
- Cover with tin foil the first 20 minutes baking but make sure the foil isn't touching the muffins.
- Bake in a 350 degree oven for 25-30 minutes or until golden brown.
With a Spoonful of Health,
Yummo! I love pumpkin and actually planned to make some today for Jassy’s teachers bday! I may add shredded zucchini. Think that will be ok??
How do you recommend storing them?
Dawn, these were absolutely amazing! I hadn’t had a muffin in (what felt like) forever!!! I can’t wait to eat them again! What a perfect snack/treat without the guilt!
Thank you so much for sharing it!!! xo
Making them again today to bring for Thanksgiving morning 🙂
I made the adjustment for egg-free that you recommended: 1/2 cup flax + 1/4 cup water. Is that correct? They didn’t taste good at all. I have loved every other recipe of yours, so just curious if the flax to water ratio was mistyped.