Paleo Pumpkin Muffins

Brand new pumpkin recipes are always a huge hit this time of year.  Paleo Running Momma is one of my favorite paleo food bloggers and she is absolutely brilliant with this pumpkin muffin recipe. I have never tried a recipe of hers that I didn't love.   
This recipe is very versatile.  The muffin itself is so moist and tasty. The cinnamon streusel topping and maple glaze just send it over the top!  They were delish before I even glazed them so if you are looking for a pumpkin recipe a little less sweet, I would recommend eliminating that step or actually drizzling a smaller amount on top.  We have made these numerous times and are a favorite when we travel as well.  Let me know if you like them too!


Maple Glaze with no Streusel


Ingredients:

  • 3 large eggs
  • 1 cup organic pumpkin puree
  • 1/3 cup coconut milk, full fat
  • 1/2 cup coconut or maple sugar
  • 2 Tbs maple syrup
  • 1 tsp vanilla extract
  • 1 3/4 cups almond flour
  • 1/4 cup tapioca flour
  • 1 Tbs coconut flour
  • 1 tsp baking soda
  • 1 Tbs pumpkin pie spice
  • 1/2 tsp cinnamon
  • pinch of fine sea salt
Streusel: (optional)
  • 3/4 cup almond flour
  • 1/3 cup coconut sugar 
  • 1 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1/4 cup grass fed butter (or ghee or coconut oil) solid and chilled.
Maple icing (optional)
  • 1/2 cup powdered sugar ( I use Swerve)
  • 2 tsp maple syrup
  • 2 tsp coconut milk
  • 1/4 tsp vanilla extract

Instructions:

Prepare the streusel first:

  1. In a medium bowl, use a pastry blender or fork to combine the cold butter or ghee (or coconut oil) with the almond flour, sugar, pumpkin pie spice and sea salt. Blend until a crumbly mixture forms, then refrigerate until ready to use.

Muffins:

  1. Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, eggs, sugar, maple syrup, coconut milk, and vanilla, until very smooth and well combined
  3. In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined.
  4. Fill the liners 3/4 of the way with batter (it will make enough for 12-14 depending on how high you fill them)
  5. Top each muffin generously with the chilled streusel, then bake in the preheated oven for 22 minutes or until they rise and a toothpick inserted near the center of one comes out clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. If making the icing, stir together all ingredients in a small bowl until very smooth. You might need more or less sugar to get a “drizzle” consistency. Drizzle icing over completely cooled muffins before serving. Enjoy!

Recipe Notes

*To make your owned paleo powdered sugar, blend maple sugar or coconut sugar in a food processor until you achieve a powdery consistency/texture.




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