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HEALTHY (PALEO) PUMPKIN MUFFINS

PALEO PUMPKIN MUFFINS

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Yes you can certainly enjoy Paleo Pumpkin Muffins on your journey.

During the fall and winter pumpkin is an integral part of my lifestyle.  I use pumpkin in pies, muffins, and as a side dish for dinner, topped with a dollop of plant-based butter and toasted sunflower seeds.  I find that canned unsweetened pumpkin is far tastier than fresh pumpkin.  It’s also easier to prepare!   While surfing the net I found this delicious-looking pumpkin muffin recipe.  I decided to make this recipe, transform it to be Paleo and here it is!

WHAT IS THE NUTRITIONAL VALUE OF PALEO PUMPKIN MUFFINS?

Obviously I’m using pumpkin in these Paleo Pumpkin Muffins! Pumpkins are a great source of nutrition. They are low in calories, fat, and sodium, and high in fiber, vitamins, and minerals. One cup of cooked pumpkin contains only 49 calories, less than 1 gram of fat, and 2.7 grams of fiber. It is also rich in vitamin A, providing over 200% of the recommended daily intake. Additionally, pumpkin is a good source of vitamin C, potassium, and iron. The seeds of the pumpkin are also nutritious, containing protein, healthy fats, and minerals such as magnesium, zinc, and potassium. Overall, incorporating pumpkin into your diet can be a great way to boost your nutritional intake while keeping your calorie intake low.

WHAT IS THE TASTE PROFILE OF PALEO PUMPKIN MUFFINS?

The predominant taste sensation in this Paleo Pumpkin Muffins is sweetness.  The date paste gives the muffins a real brown sugary taste.  The raisins have a hint of tanginess, while the toasted pecans add toastiness and crunch.  Delicious.

WHAT BEVERAGE HARMONIZES WITH PALEO PUMPKIN MUFFINS?

To create harmony on the palate you would need a non alcoholic wine sweeter than the dessert.  That’s far too much sugar to consume at one time. Monitoring sugar intake is important because it helps prevent blood sugar spikes and crashes, reduces the risk of health issues like obesity and diabetes, and maintains overall well-being.  Choose hot tea.  You can always pair the flavours of the Paleo Pumpkin Muffins with those in the tea. 

Here are five hot teas that would complement pumpkin muffins:

  1. Pumpkin Spice Tea: What better pairing for pumpkin muffins than a tea infused with the same warm spices? Pumpkin spice tea offers a cozy blend of cinnamon, nutmeg, cloves, and ginger, enhancing the flavors of the muffins.
  2. Cinnamon Apple Tea: The sweet, fruity notes of apple combined with the warmth of cinnamon create a delightful harmony with the flavors of pumpkin muffins.
  3. Vanilla Chai Tea: The rich, creamy vanilla flavor in chai tea adds a comforting sweetness that complements the earthy sweetness of pumpkin muffins.
  4. Maple Black Tea: The caramel-like sweetness of maple pairs beautifully with the flavors of pumpkin, creating a warm and indulgent combination.
  5. Honeybush Tea: This naturally sweet and slightly nutty herbal tea offers a subtle sweetness that complements the flavors of pumpkin muffins without overpowering them.

WHAT OTHER HEALTHY (PALEO) SWEET RECIPES CAN YOU ENJOY?

HEALTHY (PALEO) BREAD PUDDING WITH VANILLA SAUCE

HEALTHY (PALEO) BREAD PUDDING WITH VANILLA SAUCE

Healthy (Paleo) Date Paste

Healthy (Paleo) Moms Carrot Cake

Healthy (Paleo) Banana Bread

Healthy (Paleo) Apple Bundt Cakes

Healthy (Paleo) Peach Crumble

Healthy (Paleo) Bread Pudding

Healthy (Paleo) Wet-Bottom Apple Cake

WHAT EQUIPMENT DO YOU NEED TO PREPARE THIS RECIPE?

Equipment Needed:

HOW DO YOU PREPARE PALEO PUMPKIN MUFFINS?

These Paleo Pumpkin Muffins also include a delicious Pecan Streusel on top.  So yummy.  Get ingredients measured for pecan streusel. Mix all ingredients together for streusel.Set in refrigerator until needed. Place all muffin ingredients in the bowl of a mixer and mix into a smooth batter. Using a tablespoon, spoon batter into a 12 cup muffin tin sprayed with avocado nonstick cooking spray. Place about 1 teaspoon of streusel on each muffin. Bake at 350 F for 40 minutes until took pick comes out clean. Let rest.

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PALEO PUMPKIN MUFFINS

PALEO PUMPKIN MUFFINS


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Description

Indulge in the deliciousness of Paleo Pumpkin Muffins. Find out how to transform a regular recipe into a Paleo-friendly treat.


Ingredients

Units Scale

Muffins:

1.5 cups almond flour (170 g)

1.5 cups tapioca flour (228 grams)

1 teaspoon sea salt (6 grams)

1 teaspoon Guar Gum (2 grams)

2 eggs

1 tablespoon gluten-free baking powder

1 teaspoon baking soda

3 teaspoons pumpkin spice

11/2 sticks (3/4 cup) unsalted plant-based butter or Ghee, softened

2 cups date paste*

1 (15-ounce) can 100% pure pumpkin (I use Libby’s)

1 cup raisins

Streusel Topping:

½ cup dough mix (set aside)

½ cup plant-based butter or Ghee, melted

½ cup date paste*

1 cup chopped toasted pecan pieces

1/4 teaspoon cinnamon


Instructions

  • *Healthy (Paleo) Date Paste
  • Preheat the oven to 350 °F. 
  • To make muffins in the bowl of a mixer combine almond flour, tapioca flour, sea salt, guar gum
  • Mix together. 
  • Remove a ½ cup of mixture and set aside to use in the streusel. 
  • Add to the mixing bowl the eggs, baking powder, baking soda, pumpkin spice, butter, date paste, and pumpkin.  Mix together. 
  • Fold in raisins.  Set aside. 
  • Spray a standard muffin pan with non-stick cooking spray. Set aside.
  • To make the streusel, in another bowl combine the ½ cup of muffin mixture, butter, date paste, chopped pecans and cinnamon. The mixture will be quite wet. Set aside.
  • Using a tablespoon, transfer the muffin batter to the prepared muffin pan, filling each cup completely full.
  • Using your fingers, divide the streusel evenly over the batter. If you are using a 12 cup muffin tin, you’ll have about 2 to 3 muffins to make for a second baking. 
  • Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. 
  • Let the muffins cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

Notes

  • Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving.  To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
  • The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.
  • (Note: The nutritional information provided is a courtesy and is approximate only.  We cannot guarantee the nutritional accuracy of any recipe on this site.  We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline
  •  
  • Prep Time: 30
  • Cook Time: 40
  • Category: HEALTHY
  • Method: BAKING
  • Cuisine: BREAKFAST, BRUNCH, DESSERT

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 350
  • Sugar: 18
  • Sodium: 250
  • Fat: 22
  • Saturated Fat: 10
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 35
  • Fiber: 5
  • Protein: 6
  • Cholesterol: 55

 

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