Quick and Easy Paleo Pumpkin Muffins? Yes Please!
This is a great paleo, gluten-free, low-carb treat to have handy during the holidays. A friend shared a "Paleo Pumpkin Muffin with Walnuts" recipe that was originally posted on thisiswhyimfull.com. I decided to modify it a bit to make an even lower carb version and to reduce the cooking time required.
Here's how I did it. Instead of using a 12 cup muffin pan I use a 24 count mini muffin pan so cooking time is reduced from 35 minutes to 15 minutes. I also increased the pumpkin pie spice to 1 tsp and eliminated the almond butter and salt.
The original paleo version uses honey so to make an even lower carb version, I use 1 tbs Xylitol and 2 tbs Splenda then I top them with 1 tbs Xylitol to give them a crystal-like coating. Not all sugar substitutes taste the same so you might have to add more or less depending on the sweetness desired.
Paleo Pumpkin Muffins with Walnuts
1 cup almond flour/meal
1 cup canned pumpkin
¼ cup almond butter
¼ cup honey (or 1 tbs Xylitiol + 2 tbs Splenda)
1 tsp baking powder
1 tsp cinnamon
½ tsp pumpkin pie spice
¼ tsp salt
¾ cup chopped walnuts
- Preheat oven to 350*F.
- Combine all ingredients in a large mixing bowl and blend well.
- Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among 12 cups.
- Bake for 32-35 minutes or until muffins are cooked all the way through.
- Allow to cool before serving.
After making the the first batch, both versions of the mini muffins were eagerly gobbled up by family and friends. Job done!
Amy Milligan is a cook, low-carb enthusiast, home-school educator, devoted mother of two and wife of Science Fit founder Dr. Trey Milligan.
With a flair for converting traditional recipes into delectable low carb versions, Amy prepares scrumptious low-carb meals for select private clients and shares recipes and the joy of cooking in small group demonstrations.
To book a small group cooking demonstration with Amy, call or text Science Fit at 405-748-0028.