This is a sponsored post. All opinions (and recipes), as always, are mine. Enjoy!
I love fall. The leaves change color, the air gets cooler…who am I kidding? I live in Texas where it’s 85 degrees (and it’s only 7:00 a.m.!).
Of course, having lived in a few other states, I’ll take it. I absolutely love fall in Texas. We get to enjoy the corn mazes, pumpkins, and traditions without freezing our little tails off.
For me, “fall” weather is anything below 90 degrees.
I’m good with that.
And of course, fall means pumpkin everything. Even down here. I’m a huge, huge fan of pumpkin…especially pumpkin muffins. My mom makes the most amazing pumpkin muffins ever.
Seriously. Once you’ve tried them, you’ll never want to eat anything else. EVER. Except they aren’t paleo…or at least, they weren’t. So I set out to figure out how to paleo-ize (I’m making it a word. Deal with it.) them…and I was doing great until I ran out of eggs. So I made a quick run to Walmart for some Lonestar Eggs.
I seriously love them because they’re local, huge, and non-GMO. So, eggs in tow, I got back to it. I tried almond flour, coconut flour, and finally settled on cassava flour-it’s the closest thing to wheat that I’ve found, and you can use it 1:1 in your pre-paleo recipes. I did make some other minor adjustments like adding honey.
I tried almond flour, coconut flour, and finally settled on cassava flour-it’s the closest thing to wheat that I’ve found, and you can use it 1:1 in your pre-paleo recipes. I did make some other minor adjustments like adding honey.
Let me tell you, they’re awesome.
I just couldn’t imagine my fall NOT having pumpkin muffins in it. And thankfully, the final thing is pretty darned close to the original…but they’re gluten free and paleo.
In fact, the only thing that could make them better would be my mom actually being here to make them. Because, let’s face it, everything tastes better when mom makes it, right?
Paleo Pumpkin Muffin Recipe
- 1 1/2 cups cassava flour (I use Ottos)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons pumpkin pie spice
- 3 eggs, lightly beaten
- 3/4 cup pumpkin puree (canned or homemade)
- 3 Tablespoons melted ghee or coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup raw honey
Preheat your oven to 350 degrees. Grease your mini muffin tin with lard or shortening. Sift your cassava flour into a large mixing bowl, then stir in the baking soda, salt, and pumpkin pie spice.
Add the eggs, pumpkin, coconut oil, vanilla, and honey, then stir until combined, scraping the sides of your bowl as needed. Using a cookie scoop, scoop your batter into the muffin cups.
Bake for 15 to 20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then transfer your mini muffins to a wire rack to finish cooling.
Top with toasted pumpkin seeds for a nice fall touch.
As a kid, I loved to add 1/3 of a cup of chocolate chips to these. So.Freaking.Good. But, obviously, I have to be a bit more careful about this now. I’ve found that cacao nibs are awesome, and they’re paleo friendly. Win-win.
Looking for an even bigger health boost? Add in 1/2 cup shredded zucchini or carrots (squeeze out the excess water), sprinkle them with pepitas, or stir in 1/3 cup chopped pecans. These are an amazingly easy muffin recipe to play with! What would you add?
What’s your favorite fall recipe?