Paleo Pumpkin-Walnut Muffins

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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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!

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Recipe makes 6 muffins.

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118 Comments

    1. @Lyn: I freeze them all the time as I make huge batches for my kids to grab as “on the go breakfasts” before school. Just double bag them in a ziploc bag and make sure to get the air out.

  1. Love these ! Make them all the time! I play around with the ingredients: use different nuts, add a grated carrot or apple. use what i have on hand 🙂
    thanks for the recipe!

  2. loved, loved loved these muffins. Just made my first batch this morning and now I’m making another because I ate all but one of my first batch. Thanks for the recipe.

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