Paleo Pumpkin Spice Muffins

Fall is here I feel like pumpkin spice is everywhere! Well, since going Paleo, I have given up a lot of the pumpkin spice treats available but I still wanted to enjoy a nice treat. Lily also LOVES bread so I thought, why not try a muffin that is not only Paleo but incorporates a nice pumpkin flavor. These are also tree nut free!

It’s a super simple recipe that is very protein dense, refrigerates well, is portable and a great treat to make together! 🙂

Paleo Pumpkin Spice Muffins

Start by gathering your ingredients:

1/2 cup coconut oil or ghee, melted
6 eggs
1 teaspoon organic vanilla extract
1 cup organic pumpkin puree (I found mine at Trader Joes)
1/4 cup organic coconut sugar
1/2 teaspoon sea salt
1/2 cup organic coconut flour
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 cup chocolate chips or chunks (optional)

Preheat oven to 350 degrees.

Mix coconut oil or ghee, eggs, vanilla and pumpkin in one bowl.

Mix coconut sugar, sea salt, coconut flour and baking soda in another bowl.

Combine into one bowl and add the chocolate chips and/or chunks or eat them….like Bean did 😉 Bean stealing chocolate chips

Line a cupcake pan with paper liners or grease with coconut oil or ghee.Bean with cupcake liners

Place in the preheated oven for 25 minutes.

Remove and check with a toothpick, allow to cool for 10 minutes.

Paleo Pumpkin Muffins
Yields 12
A sweet paleo treat packed with protein and delicious pumpkin flavor.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/2 cup coconut oil or ghee, melted
  2. 6 eggs
  3. 1 teaspoon vanilla extract
  4. 1 cup pumpkin puree
  5. 1/4 cup coconut sugar
  6. 1/2 teaspoon sea salt
  7. 1/2 cup coconut flour
  8. 1/4 teaspoon baking soda
  9. 1 teaspoon pumpkin spice
  10. 1/2 cup chocolate chips or chunks (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix coconut oil or ghee, eggs, vanilla and pumpkin in one bowl.
  3. Mix coconut sugar, sea salt, coconut flour and baking soda in another bowl.
  4. Combine into one bowl and add the chocolate chips and/or chunks.
  5. Line a cupcake pan with paper liners or grease with coconut oil or ghee.
  6. Place in the preheated oven for 25 minutes.
  7. Remove and check with a toothpick, allow to cool for 10 minutes.
Beansters Bytes http://beanstersbytes.com/

 These turned out so delicious! They are super moist, hold together well and the chocolate makes it feel like a treat. They can be refrigerated up to a week and I recommend removing one from the fridge about an hour before you are ready to eat it so it doesn’t stick to the paper liner.Paleo Pumpkin Spice Muffins Header

What snacks and treats are you enjoying this fall? Let me know if the comments below!

-Crystal & The Bean

 

 

Wife, Aunt, Blogger, YouTuber & Marketing Enthusiast. Connect with me on Social Media!
Posted in Allergy Friendly & Nut Free, Halloween, Holidays, Paleo, Recipes, Snacks, Treats and tagged , , , , , , , , , .

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