I recently posted a picture of some pumpkin muffins on my Instagram, and instantly received several "What's the recipe??!" comments. My friend and our amazing chef, Callie Salls of Linguini and Dirty Martinis, never fails when it comes to creating amazing Paleo recipes for my family. Her most recent creation is Paleo Pumpkin Spice Muffins! They are amazing as they look, and are quickly becoming a French household favorite.
Yields 8-12 muffins
1 ½ cups almond flour
¾ cup organic canned pumpkin
3 eggs
1 t baking powder
1 t baking soda
1 t ground cinnamon
2 t pumpkin pie spice
¼ t kosher salt
¼ cup raw honey
3 t creamy almond butter
Pepitas, to sprinkle atop muffins
1 t baking powder
1 t baking soda
1 t ground cinnamon
2 t pumpkin pie spice
¼ t kosher salt
¼ cup raw honey
3 t creamy almond butter
Pepitas, to sprinkle atop muffins
Preheat oven to 350 degrees. Line muffin pan with paper or silicone liners. {FYI, I just found some silicone liners at Williams-Sonoma this week and they are life-changing. The muffins literally fall out of them - no messy sticking or peeling paper cups off, AND no dirty muffin tin! Win win. Invest.}
Combine dry ingredients in one bowl, whisking together to remove clumps. In another bowl, whisk together wet ingredients then combine with dry until well combined.
Using a smaller ice cream scoop, scoop an even amount of batter into each muffin liner to about 2/3 full. Top with pepitas. Bake for approximately 18-20 minutes on the middle rack until golden and muffins have just become firm.
Perfect for these chilly Autumn days we are having now, right? Enjoy, and thanks Callie for letting me share the recipe! View Callie's Facebook page here for other great meal ideas.
