Paleo Pumpkin Muffins

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I promise you, promise you, promise you that if you make these muffins even once, you will never ever again think eating paleo baked goods are depriving you. I choose these muffins HANDS DOWN over their glutinous counterpart. Try lots of different add-ins and let me know your favorite combination 🙂

Oh, they have lotsa protein so they’re a great choice for breakfast!

Ingredients:

6 eggs

1 cup canned organic pumpkin puree

1 cup dates, soaked in hot water at least 10 minutes

½ cup coconut oil or ghee, melted

2 teaspoons vanilla

½ cup coconut flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1 teaspoon salt

Optional add-ins:

1 cup chopped pecans + 1 cup mini chocolate chips

1 cup dried cranberries + 1 cup chopped walnuts

other nuts and dried fruit of choice 🙂

Directions:

Preheat oven to 350 degrees. Put hot dates, pumpkin, and eggs in a food processor and blend until smooth. Add vanilla and oil and blend again. Combine dry ingredients in a large bowl and add wet ingredients from food processor and blend well. Fold in any extras like nuts, chocolate chips or dried fruit. Line muffin tins with papers and spray with coconut oil spray or brush with extra melted coconut oil (not necessary but you may waste good muffin on your wrapper) . Divide batter among liners, filling about ⅔ full. Bake for about 30 minutes, or until center springs back to touch. Try not to eat 7 in one sitting like I did 😉

Makes 16 muffins