Paleo Gluten Free Pumpkin Muffins

#breakfast #dessert #glutenfree #muffin #paleo #pumpkin #sugarfree Sep 13, 2021

Fall is here! When I think of fall I think pumpkin, apples, sweet potatoes, carrots, and squash.

Here is a recipe I found and adapted to my style of eating.

I love a good muffin, but most are filled with sugar, gluten, transfats, and can be downright unhealthy.

This recipe is good for those who eat a paleo type diet. These muffins are gluten free, sugar free and include healthy fats as part of their healthy lifestyle.

Here is what you will need:

  • a mini muffin tin
  • 1 1/4 cup Paleo flour blend or any gluten free flour.  The specific brand I used is shown in the picture below
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/4 tsp pumpkin pie spice
  • 3 TBLS organic non-gmo Nutiva palm shortening (or you can use grass fed butter)
  • 1/2 cup Surkin Gold sugar alternative
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla
  • 1/2 cup water

Instructions:

  • Preheat oven to 350
  • Place all dry ingredients in a medium bowl. Stir to combine and set aside
  • In a large bowl, cream the palm shortening and sugar together with a wooden spoon. Stir in the egg, pumpkin and vanilla. Mix until thoroughly combined.
  • Add the dry ingredients and the water. Stir by hand until completely combined but don't over stir
  • Place heaping tablespoons of the batter into greased mini muffin cups. This recipe will make 24 mini muffins
  • Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
  • Let cool

Topping:

I like the muffins without the topping, but my kids LOVED the topping so here it is:

  • 3 Tablespoons surkin gold sugar alternative
  • 1 tsp cinnamon
  • 1.5 Tablespoons melted butter

Once the muffins cooled, melt the butter.  Dip the top of the muffin in the butter and then the cinnamon sugar mixture. Enjoy.

Below is a picture of all the products I used for this recipe:

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