I use mini muffin pan with lining and paleo flour blend instead of just almond flour. Also taste better after a few days in fridge. Also works with banana instead of pumpkin Paleo Fresh: Fresh Pumpkin Muffins
Paleo Pumpkin Muffins, Pumpkin Recipes, Paleo Recipes, Real Food Recipes, Pumpkin Pancakes, Free Recipes, Healthy Pumpkin, Paleo On The Go, How To Eat Paleo
Last week I tried a few new recipes. Oh.my.word. I think my kitchen beast status was in serious danger of being revoked. I even burnt my eggs that I cook EVERY morning. (You may have noticed the absence of a post last Monday- sorry I won't ever share nastiness with you). Epic fail on many levels. *sigh* So I cleaned my kitchen, took a break for a few days, and then headed back to one of my favorite little treats from last fall. I needed a major pick-me-upper in the cooking department. These little muffins are "fall heaven". They are full of pumpkin flavor and not too sweet. Enjoy them with your favorite tea or cup of coffee. If you have recently had some cooking failures like me, these will brighten your day. What a great way to celebrate October 1st with a pumpkin treat. Fresh Pumpkin Muffins 1 1/2 c almond meal or flour 3/4 c canned organic pumpkin 1 tsp baking powder 1 tsp baking soda 1 1/2 tsp pumpkin spice 1/8 tsp sea salt 1 tsp vanilla extract 3 eggs 1/4 c organic maple syrup Optional: 1/2 c dried cranberries (you could also use regular or white raisins) 1/2 c chopped pecans Pre-Heat oven to 350 degrees. Mix ingredients, except nuts and dried fruit, in a large mixing bowl. Once ingredients are blended, fold in chopped nuts and dried fruit. Spoon into oiled, mini muffin tin I use my silpat so I didn't need any oil. Bake for 20-25 minutes or until a toothpick comes out clean when put into a muffin. (If using a regular cupcake tin, add 5-10 min to the total baking time). Let muffins cool for a few minutes before removing them from the pan. Enjoy!