This is my first gluten-free & grain-free paleo pumpkin muffin recipe that will take you approximate 40 minutes to cook. The ingredients are for 12 muffins and are sufficient for a family of 4 members for breakfast. I’m still learning the do’s and don’ts of baking with coconut flour but the more I bake with it the more I love it. Coconut flour is packed with protein and fiber too which makes these little muffins perfect to grab on those mornings where life gets the best of you (meaning no time to eat breakfast).
For the paleo pumpkin muffins you will need:
- 1½ cups almond flour
- 3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- 1/8 tsp sea salt
- 1/4 cup raw honey (optional)
- 2 tsp almond butter
- 1 tbs sliced almonds
Preheat oven to 350 degrees. Line muffin tin with paper liners or grease with coconut oil.
In a small bowl, add pitted medjool dates and 1 tablespoon water. Heat in microwave for 30 seconds on high. Mash the dates with fork and add 1 tablespoon maple syrup and mash again.
In a bowl of a food processor combine date mixture, pumpkin puree, coconut oil (melted), coconut milk, eggs, vanilla extract, salt, baking soda, and pumpkin spice. Process until well combine and the date mixture is pureed. Add coconut flour and process again until combine.
To make streusel, combine all ingredients and stir to combine. Fill each paper cup ¾ full of batter and top with streusel. Bake muffins for 30 to 35 minutes.
Serve with apple butter and enjoy! Recipe is for 12 paleo pumpkin muffins for your family breakfast.