• Paleo Pumpkin-Walnut Muffins

    March 4, 2012

    I’m feeling so much better this morning. So good, in fact, I did a little baking!

    I had some canned pumpkin in the refrigerator that needed to be used up sooner than later, so I whipped up a batch of Pumpkin-Walnut Muffins, which are Paleo-friendly and gluten-free… oh, and super delicious.

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    Ingredients:

    • 1 cup almond flour/meal
    • 1 cup canned pumpkin
    • 2 eggs
    • 1/4 cup almond butter
    • 1/4 cup honey
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp pumpkin pie spice
    • 1/4 tsp salt
    • 3/4 cup chopped walnuts

    Directions:

    1. Preheat oven to 350*F.
    2. Combine all ingredients in a large mixing bowl and blend well.
    3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
    4. Bake for 32-35 minutes or until muffins are cooked all the way through.
    5. Allow to cool before serving.

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    These muffins smelled incredible while they were baking—just like warm pumpkin pie. They turned out smooth, soft, light, and fluffy with a pumpkin spice and slightly nutty flavor. The walnuts add a nice crunch and chew to each bite. Mmm!

    IMG_0912-2 (900x675)

    Recipe makes 6 muffins.

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    { 72 comments… read them below or add one }

    Jenn November 3, 2012 at 6:06 pm

    omg can I tell you that I just made these and am in heaven! They’re by far the best Paleo/gluten free muffins I’ve ever made. Luckily I only had half of the almond flour or else I’d eat way too many of these in one sitting :) Thank you!

    Reply

    happy girlfriend :) December 9, 2012 at 9:38 pm

    Thanks these were great! Very Impressed :D! I did use homemade puree and it made the batter too watery, next time I’ll use canned like you did and I added pecans instead of walnuts

    Reply

    Rob O. December 31, 2012 at 9:33 am

    Made these last night and they were very good! These are moist without being too dense or mushy. And the tops are slightly crusty much like a traditional muffin.

    Mine yielded 11 standard-sized muffins, but I was unsure about how much they would rise, so I probably could’ve filled the cups a bit more and come up with 10 instead.

    I’d recommend either doubling the honey or adding the same amount of agave syrup or even a powdered sweetener. The taste is pretty subtle, so I think I might also double the pumpkin pie spice next time.

    I also tossed in a heaping tablespoon of ground flax seed for an extra nutritional kick.

    Reply

    Lindsay January 23, 2013 at 2:05 pm

    Do you have the nutritional facts per muffin?

    Reply

    Tina January 23, 2013 at 2:08 pm

    No, sorry, but you could enter the ingredients into one of those online calculators to figure it out! :)

    Reply

    Tyne January 30, 2013 at 8:21 am

    You should try adding some maple syrup! I think it works better with pumpkin. :-)

    Reply

    Caitlin May 5, 2013 at 7:41 pm

    I just made these (out of season I know!) and they’re really good! Thanks for the recipe! I followed it w/ the exception of pecans for walnuts (allergic) and it actually made 12 standard size muffins.

    Reply

    Wanda May 23, 2013 at 3:40 pm

    These are very good muffins. I add craisins, a few pumpkin seeds and sunflower seeds….yummy. I also double the batch and freeze some so have them for when I am on the go….

    Reply

    Patty July 22, 2013 at 9:41 pm

    I made a double recipe! Very good!

    Reply

    Kari September 13, 2013 at 3:56 pm

    Yumm! Turned out great. I got a dozen though, you must have Huge muffin cups!

    Reply

    Candice September 16, 2013 at 3:45 pm

    Did you use sweetened or unsweetened almond butter? I have almond butter sweetened with maple sugar, so if unsweetened, I’m wondering if I should adjust the honey? Thanks!

    Reply

    Tina September 16, 2013 at 3:48 pm

    Unsweetened. I guess it just depends how sweet you want them! :)

    Reply

    Candice September 16, 2013 at 5:24 pm

    @Tina: thanks!

    Reply

    Parelem September 17, 2013 at 11:26 pm

    These are good, but I recommend increasing the amount of spices as the flavor is pretty subtle.

    Reply

    Alexa September 26, 2013 at 10:58 am

    Sounds delicious! Do you know how much regular flour (white and/or whole wheat) I should use instead of the almond flour? Is it still 1 cup?
    Thanks!

    Reply

    Tina September 26, 2013 at 10:59 am

    I think that would work!

    Reply

    Irina October 18, 2013 at 11:37 am

    I was wondering if there was a way that you think I could incorporate banana into this recipe? I love using bananas in baking but was worried it may make it too moist. Maybe in place of the almond butter or honey?

    Reply

    Tina October 18, 2013 at 12:56 pm

    Sure, go ahead! Sounds delicious!!

    Reply

    Jennifer Biesack November 10, 2013 at 12:45 pm

    These are great! My sister-in-law and I have made these four times over the past month and they are easy and delish. We make them on Sundays and always double the recipe to have on-the-go breakfasts for the week. We are going to try freezing them today to have a back up stash. Kids love them too.

    Reply

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