I am hopelessly in love with fall. All the trees are glowing and I'm getting giddily excited for Halloween. I absolutely can't explain the feelings I get during this season; everything just feels like excitement and change, even though I'm already graduated from U of M and not going back to school this year. This will be my 4th gluten-free Halloween and my 2nd one being soy-free, peanut-free, dairy-free and legume-free. While I have given up most processed sugar, I'm definitely not sitting out on the sweets and treats this year (and probably not the tricks either). This week on the blog will be an ode to autumn recipes and Halloween themes, starting with moist grain-free Pumpkin Pie Muffins. These literally taste like a moist delicious mouthful of traditional pumpkin pie in every bite--but without any of the dairy, gluten, or sugar. Like I always push... you don't have to sacrifice taste, sweetness or fun for health (even during the holidays).
Paleo Pumpkin Pie Muffins
Yields 12 muffins --**Note: these are shown with cupcake liners, but baking them in the pan without liners yields better results that don't stick to the liners. Just be sure to spray the pan with non-stick spray or oil.
This recipe is free of: Grain, Gluten, Soy, Dairy, Peanuts, Legumes, Processed Sugar, & Yeast
- 1 & 1/2 cups almond flour
- 1/2 cup hazelnut flour (can be substituted for just almond flour)
- 4 tablespoons coconut flour
- 1 tablespoon flax seed meal (optional)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup xylitol or alternative sweetener of choice
- Pinch of salt
- 1 & 1/2 teaspoons vanilla extract
- 6 eggs
- 1 & 1/4 cups pumpkin puree
- 1/4 cup oil or butter replacement, melted or softened to room temperature (I used Olivio Coconut Spread)
- Preheat the oven to 375 degrees. Grease a 12-cup muffin tin liberally with oil or butter replacement, as these muffins will stick if not oiled well. If desired, line with cupcake liners and brush the inside of the liners with oil instead.
- Mix the wet ingredients into the dry and combine well.
- Distribute the batter evenly into the 12 cups and bake at 375 degrees for 25-30 minutes. If your oven runs hot, start with 25 minutes, while if it runs cooler start with 30 minutes. My oven tends to be a little on the cooler side, so I ended up cooking mine for about 35 minutes.
- Serve hot, or cooled with Coconut Vanilla Ice Cream
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