As the weather here in New England intermittently begins to feel decidedly like winter (today there’s a high of 59 degrees F, but just a couple days ago the high was 32!), I find myself holding on to the last vestiges of Fall. With all of the Thanksgiving dinner food coming tomorrow, here is an easy recipe for a make-ahead small breakfast to get you going the day of before the big meal, or easily grab a muffin or two the day after when you just don’t want to cook.
Pumpkin Muffins (Paleo)
Paleo. Gluten-free. Dairy-free. Soy-free.
Makes 24 muffins (or 12 large ones!)
- 12 eggs
- 1 cup coconut flour
- 1 cup canned pureed pumpkin
- 1 cup chopped walnuts
- 1/3 cup melted coconut oil
- 1/3 cup melted raw honey
- 1/3 cup maple syrup
- 2 tablespoons ground cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- Optional: 1/2 cup coconut crystals
- Preheat oven to 400 degrees.
- In a large bowl, beat the 12 eggs, then mix in the pumpkin puree.
- After combined, add the honey, vanilla extract, and chopped walnuts.
- In a medium-sized bowl, mix the dry ingredients (coconut flour, cinnamon, nutmeg, cloves, baking soda, sea salt).
- Gradually add the dry mixture into the wet mixture, blending until mostly smooth.
- Spoon mixture equally into 24 prepared muffin cups. Optional: generously sprinkle coconut crystals on top. The coconut crystals add a sweet crunch!
- Bake for 18-20 minutes.
One muffin (out of a batch of 24):
I use online calculators for nutrition information, so these are an estimation to the best of my ability.
When I think baked goods and pumpkins, my mind tells my taste buds to expect something super sweet, but I had to remind myself that these muffins aren’t unfrosted cupcakes. There is a hearty sweetness to the muffins though! Making these in a batch of 24 is perfect to freeze some for quick on-the-go breakfasts.