It’s fall, what do you expect? Pumpkin is a fall staple and what better way to celebrate fall than to eat pumpkin! I was going to go with Pumpkin bars, but then I thought it’d be more fun to put the batter in muffin tins. Enter, Moist Paleo Pumpkin Muffins.
Personally, I’m not a strict Paleo person. However, I do like to keep carbs and sugars to a minimum when I’m baking. For this recipe, the only carbohydrate source is the pumpkin. All other ingredients fall under the “paleo” or “grain-free” and sugar-free categories. I have to admit though, after an entire day of recipe flops, I was a bit skeptical about this one turning out ok. To my surprise these little suckers are quite moist and tasty! For something that has no butter, no oil, no flour, and no sugar – they are quite delicious and you’d really never know.
Have a muffin for breakfast or afternoon snack – they’ve got just enough protein to keep you feeling satisfied. Top ’em with some plain non-fat greek yogurt for a clever and delicious post-workout meal!
What’s your favorite fall food? Have you ever felt a bit self-conscious about your cooking?
Moist Paleo Pumpkin Muffins
Prep time: 10 minutes – Cook time: 18-20 minutes – Makes 12 servings
1 cup canned pumpkin or pureed pumpkin
1 cup Almond Flour
1/3 cup vanilla protein powder (I used a whey/casein/egg white blend)
1/4 cup chopped Walnuts (optional)
1/2 teaspoon Baking Soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon all spice
2 tablespoons flaxseed meal
3 egg whites
1/2 cup unsweetened almond milk
2 tablespoons almond butter
1 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons Nectresse or 2 more tablespoons Honey
Heat oven to 350 degrees F. Lightly coat muffin tin with cooking spray.
Combine dry ingredients (including pumpkin) in a large mixing bowl.
Heat honey and almond butter in microwave safe dish for about 30 seconds. Stir until smooth. In a separate bowl, beat egg whites lightly and add vanilla extract. Pour wet ingredients in to dry ingredients and mix until well combined.
Pour batter evenly in to muffin tin. Bake for 18-20 minutes or until knife inserted in center comes out clean.
Nutrition facts provided by nutritiondata.com
Nutrition per muffin: Calories: 114, Total Fats: 6 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 130 mg, Total Carbohydrates: 7 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 8 g, Iron: 0.8 mg