I can’t believe fall is already here, but I’m not mad about it. After a scorching summer and tons of beach time, I’m ready to move on to cool, cloudy mornings, and turning off my AC. These paleo pumpkin breakfast muffins are my newest obsession. There’s nothing better than pumpkin spice wafting through the house on a chilly morning.
My recipe for these paleo pumpkin breakfast muffins, isn’t like your typical pumpkin bread; there is no added sugar. I found that adding mashed banana in place of sugar was easier, and friendlier, on my digestive system, and paired nicely with the natural bitterness of the pumpkin. So don’t expect a dessert here. Instead, enjoy these mildly sweet, perfectly spiced paleo pumpkin breakfast muffins with a dollop of butter, your favorite nut butter, and a drizzle of honey.
Another great perk about these paleo pumpkin breakfast muffins, is that they’re grain-free, which means low carb. You will need almond and coconut flour for this recipe, both of which I’ve found at Trader Joes and at my “normal” grocery store. The consistency of the muffins is softer than when using wheat flour, but these ones stay deliciously moist, even days later.
Paleo Pumpkin Breakfast Muffins
Yields 10-12 muffins
1 cup pumpkin puree
1 banana- mashed
1 cup almond flour
1/2 cup coconut flour
3 T. melted coconut oil
1/4 cup coconut milk (or milk of your choice)
1 T. flax meal
1 T. hemp seeds
1 t. pumpkin pie spice
1/2 t. cinnamon
1/2 t. vanilla
1/2 t. baking soda
Pinch of salt
1. Preheat the oven to 350 degrees. In a large mixing bowl, mash the banana with a fork. Pour in the liquids, eggs, and pumpkin, and stir gently.
2. Add in the rest of the ingredients and mix until just incorporated. The batter will be thick and wet. Not pourable, more like a wet bread dough than batter.
3. Spoon the batter into a greased muffin tin, about 2/3 of the way full. Use your finger tip to smooth out the tops, as this batter will retain its shape once baked.
4. Bake for 30-35 minutes, until the tops are brown and crispy. Let rest in the muffin tin for about 10 minutes before transferring onto a cooling rack. Enjoy with butter, your favorite nut butter, and a drizzle of honey!