Paleo Almond Coconut Pumpkin Muffins

Paleo Almond Coconut Pumpkin Muffins

Hey guys! I wanted to breathe some new life into a recipe post for Paleo Almond Coconut Pumpkin Muffins that I originally shared back in November 2012. The recipe needed a little tweaking (another egg is now in the mix) and the original photos were terrible and needed an update. So: I’m re-introducing these delicious paleo pumpkin muffins to you in hopes that you enjoy them as much as we have.

I made a batch of these over the weekend and both Matt and one of our friends who was over gave them two thumbs up. They make an awesome, satisfying breakfast (hello, fiber and healthy fat!) or afternoon snack. I have one in my bag for later today – can’t wait to enjoy it.

Ingredients

  • Paleo Almond Coconut Pumpkin Muffins
  • by fANNEtastic food
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes to 50 minutes
  • Keywords: bake baked goods gluten-free pumpkin oats
  • 6048712
  • Ingredients (24 mini muffins or 12 regular muffins)
  • Dry:
  • 1.5 cups almond flour/meal
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon each ground cloves and nutmeg
  • Pinch of salt
  • 3/4 cup chopped walnuts
  • 1/2 cup raisins (or other dried fruit, like tart cherries)
  • Wet:
  • 1 can (15 oz) pureed pumpkin (about 1.5 cups)
  • 3 eggs
  • 1/2 cup almond milk
  • 1/2 cup pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • Instructions
  • Preheat oven to 350.
  • In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients. Pour wet into dry, stirring until mixed.
  • Spoon muffin batter into greased/cooking sprayed mini or regular muffin pans.
  • If making mini muffins, bake for 25 minutes. If making regular sized muffins, they will need closer to 50 minutes. Fork check to make sure they are done – and check them often so they don’t burn!
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Read the whole recipe on Fannetastic Food