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

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 teaspoon baking soda

3 teaspoons pumpkin spice

1–1/2 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

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*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.

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

PALEO PUMPKIN MUFFINS

EAT BREAD; LOSE WEIGHT