Paleo Pumpkin Muffins
These grain free pumpkin muffins are delicious and a perfect pairing to my pumpkin spice latte recipe I posted last week. They are a great way to use up any leftover pumpkin you may have on hand from thanksgiving and are super simple to whip up in a food processor. They also freeze really well so I recommend doubling the batch if you have the freezer space so you have a supply of healthy snacks on hand.
Paleo Pumpkin Muffins Recipe (makes 12 muffins)
- 2 1/2 cups almond flour
- 1 cup pumpkin puree (unsweetened)
- 1 cup dried dates (soaked and strained)
- 3 eggs
- 1/4 cup maple syrup
- 2 tbsp ghee
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp each nutmeg and clove
- 1/4 cup raw pumpkin seeds
Preheat oven to 350 degrees. Combine all ingredients except pumpkin seeds in food processor until well combined. Place cupcake liners into muffin pan and fill each cup about 3/4 full (approximately 2 heaping tbsp). Sprinkle raw pumpkin seeds on top of each muffin before placing into oven for 40-45 minutes. Allow muffins to cool completely before eating. Because these muffins are very moist even after baking they will spoil quickly if left at room temperature. You can store them in the fridge for up to 3 days or in the freezer if you won’t be eating them right away. They freeze very well and thaw quickly.
Lindsey Luckey is a Registered Holistic Nutritionist and offers appointments at Local Health Integrative Clinic on Sundays. Click here to book an appointment with Lindsey.