[Paleo] Pumpkin Muffins

So, this blog still exists, right? They don't like expire because you haven't touched it in about 5 months? ...whoops! I guess that's what happens when you have kids, time goes by a little faster. 

Now that the summer is over - enter your appropriate emoji icon here - I have a little more time to tend to this blog thingermajig. 

I personally LOVE fall, so I'm happy it's here! And tonight I made my first pumpkin recipe of the season. Everywhere you look right now there is pumpkin flavored this, pumpkin flavored that - but be cautious! That pumpkin spice frappuccino has almost as much sugar in it as 2 cupcakes!! 

Here's a pumpkin muffin to satisfy the fall flavor you may be desperate for without all the sugar (but it still tastes good, trust me). 

They're called paleo pumpkin muffins because they don't have any refined flour or sugar or dairy (unless you use butter, then technically it wouldn't be paleo..). However, a paleolithic human probably wouldn't bake themselves these silly 'paleo' treats we have made up in order to still eat things like muffins and cookies and brownies. But that's a whole other rant that I'll save you from for today. 

I really made these for my one year old to have around for snacks, but I like them, too. Of course the pumpkin is a great source of vitamin A, but they also have a ton of eggs in them and coconut oil which is so great for her brain development. These aren't the most budget-friendly baked good, but they're packed with nutrition, so it's worth it. 

[Paleo] Pumpkin Muffins
Time: 20 min prep / 30 min bake
Makes 20 muffins

Nutrition Info per muffin: Carbohydrate= 8.2g  Protein= 3.8g  Fat= 8.6g

Ingredients

• 1 cup coconut flour 
• 8 eggs, at room temperature
• 1/2 cup coconut oil
• 3/4 cup pumpkin purée 
• 4 Tbs. pure maple syrup
• 2-3 tsp. cinnamon or pumpkin pie spice
• 1/2 tsp. ground ginger
• 2 tsp. vanilla extract
• 2 tsp. apple cider vinegar
• 1/2 tsp. baking soda

Directions

1. Preheat the oven to 350 degrees and line 20 muffin cups with liners.
2. Stir together the coconut flour and eggs until a smooth paste forms. Stir in the coconut oil, then the pumpkin pureé and maple syrup. Then mix in the spices, cider vinegar and baking soda.
3. Divide between prepared muffin pan. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.

Hope you enjoy the recipe! Happy fall everyone!