"Almost Paleo" Pumpkin Muffins (Dairy, Gluten, Grain-free)

These muffins are moist and pack a nutritional punch.  The best part is it only takes one bowl and a muffin tin to make them! 

I call these muffins “almost Paleo” because I can’t stand stevia and “cheat” by using a little maple syrup to sweeten these spiced pumpkin muffins.  You can further divert from the Paleo lifestyle by throwing in some leftover cooked quinoa, which adds a little texture and adds volume. 

Or, easily make them Paleo by using stevia and omitting the quinoa.  It’s your world.  J

 

 

 “Almost Paleo” Pumpkin Muffins (Dairy-free, Gluten-free, Grain-free) 

*Makes 12 muffins or 4 mini loaves*

  

1 cup pumpkin puree (sub sweet potato or butternut squash)

6 pastured eggs

¼ cup coconut oil, melted

1 tsp vanilla extract

2 T blackstrap molasses

¼ cup maple syrup (sub stevia if you like it – I don’t)

2 T. pumpkin pie spice (sub cinnamon, clove, nutmeg, if you don’t have a blend)

½ cup coconut flour

1 tsp baking powder

¼ tsp salt

½-1 cup leftover cooked quinoa (OPTIONAL)

 

Preheat oven to 350 degrees.  In a medium mixing bowl, combine all ingredients and whisk until well blended.  Use coconut oil to grease muffin tin, or use liners.  Pour into tin, filling muffins or mini loaf pans halfway.  Bake for 20-25 minutes (30-35 for loaves) and let cool for at least 10 minutes before serving.

*Note: My daughter only likes the tops of muffins, so there ends up being a lot of waste.  I fix this problem by reducing the amount of batter I put into the tin (so ¼ full), and using the leftover batter to make more muffins or a couple mini loaves (that also end up being pretty thin).  Result: all muffin matter is consumed! 

Enjoy,

Jill