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Paleo pumpkin muffins

I love warm baked goods time time of year, especially all things pumpkin.  I know most pumpkin bread/muffin recipes tend to be pretty dense so it was a little tricky making muffins without any grains. But I do have to say, after making them a couple of times, I think I finally figured out how to make a pretty good pumpkin muffin!

Here’s what you need for approximately 12 muffins:

  • 1 individual 4 oz. container no sugar added apple sauce
  • 2 tbsp kerrygold butter, melted
  • 1 tbsp vanilla
  • 1/4 cup maple syrup
  • 1/4 cup coconut palm sugar or another 1/4 maple syrup but wanted to keep the GI index low
  • 6 omega-3 eggs
  • 1/2 cup pumpkin (I used TJ’s canned Organic Pumpkin Puree)
  • 1/2 cup sifted coconut flour
  • 1/4 tsp baking soda
  • 1/2 tsp celtic salt
  • 1 tbsp pumpkin spice (TJ’s Pumpkin Spice or just add in some nutmeg, cinnamon, cloves, and ginger)
  • 1/2 cup dark chocolate chips

How to prepare:

  • Preheat oven to 350.
  • In a large mixing bowl, combine dry ingredients.
  • In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.
  • Pour wet ingredients into dry and blend with a hand mixer until evenly combined.
  • Stir in chocolate chips.
  • Put cupcake holders in muffin pan, or spray with coconut oil and pour until about 2/3 of the way full in each
  • Bake for 25-30 minutes, check with a butter knife.
  • Allow to cool for 1-2 hours.

Now, I wish I could say they were fighting over the last pumpkin muffin.  But in all honestly, my kids don’t really care for pumpkin baked goods.  I do have to say that I forgot to add the dark chocolate chips to mine, and knowing my son, that would have made all the difference and he would have gobbled them up! But, two different families on our street tried them, and so did their kids, and they loved them. Thanks for sending the picture of the girls devouring them, Jenn. I should have posted that!!