The idea of Paleo Pumpkin Muffins is interesting.
When I was first introduced to the concept of the Paleo diet I entertained myself with visions of being at-home with the Flintstones. I imagined Wilma awakening to tirelessly gather raw ingredients like dinosaur eggs, as she narrowly escapes; climbing the closest palm tree to collect fresh coconut and returning home to the cave— to beat the coconut dry to make coconut flour.
I have to admit, I thought it was a silly diet, with an even sillier premise but for today’s purpose, let’s clarify that calling these pumpkin muffins “Paleo” is the easiest way to identify a recipe as grain-free, dairy-free, and refined-sugar-free while sparing space for the recipe title.
Whether you follow a Paleo diet or not, these pumpkin muffins are a tasty treat, that can be enjoyed year-round. Try them for breakfast on-the-go or with an afternoon tea.
This Paleo Pumpkin Muffins recipe arrived just in time for Autumn. I love Autumn. My happiest place might be in the middle of a pumpkin pie, or swimming a large container of caramel.
I just love everything sweet that starts to appear this time of the year. I am very aware that it’s easy to get out of balance with the sweets, and so when a recipe comes along that tastes sweet and is also good for me, I can’t resist indulging.
One of my best friends, Joyce, made these muffins for me a few years back. They’re gluten free, so they don’t rise much, but they taste like muffins, and they’re good for you. Try them. You’ll love them.
If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Paleo Pumpkin Muffins
- 1 can pumpkin puree
- 1 c almond flour
- 1 c pecans chopped
- 1/2 c coconut flour
- 1/4 c Waxing Kara Honey
- 4 eggs lightly beaten.
- 3 tbsp. coconut oil melted
- 1 tbsp. butter
- 1 tbsp. coconut sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/4 tsp. salt
Preheat oven to 350 degrees.
Combine all ingredients except honey and pecans and mix well.
Divide batter evenly in muffin tin.
Mix the honey and pecans and top the muffins evenly.
Bake for 30-40 minutes
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.