It’s time to celebrate all things fall…so let’s begin with something irresistible: paleo pumpkin maple pecan muffins. These are perfect on a crisp, cool weekend morning.
This combination of flavors is sure to become a favorite in your house. So yummy!!
Pumpkin Maple Pecan Muffins
makes 12 muffins
- 1 cup almond flour (we like Bob’s Red Mill)
- 1/2 cup coconut flour (we like Bob’s Red Mill)
- 1 tsp baking soda
- 1/4 tsp Himalayan pink salt
- 1 tsp homemade pumpkin pie spice*
- 3 eggs, lightly beaten
- 3/4 cup canned organic pumpkin puree
- 3 Tbsp organic coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup pecans, chopped
*Homemade pumpkin pie spice blend:
Mix together 3 Tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1-1/2 tsp ground allspice, and 1-1/2 tsp ground cloves. For the most aromatic blend, make certain to use recently purchased spices. Your kitchen will smell heavenly and your muffins will be SO delicious!
- Preheat oven to 350 degrees and add cupcake liners to 12 cups in a muffin tin.
- In a mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
- Add the eggs, pumpkin, coconut oil, vanilla and honey; stir until combined. Batter will be very thick.
- Using a spoon, divide the batter evenly between the lined muffin cups and sprinkle the chopped pecans and some extra pumpkin pie spice on top of each one.
- Bake for about 18 minutes; a toothpick inserted in the muffins should come out clean.
- Transfer to a wire rack to cool.
- Serve warm.
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS, CSMC