Pumpkin Ginger Spiced Muffins (Paleo)
I am not a baker. While I feel as though many of my best recipes are desserts, I think it’s because they’re a version of something everyone already likes… with a healthy twist. It’s like getting the best of both worlds.
In my attempt to fill my life with as many seasonally appropriate things as possible, I’ve studied Pinterest religiously, and canvassed the house with mums and Indian corn. I bought all of my cans of organic pumpkin puree BEFORE the mad Fall rush, and I have even thought of my outfits ahead of time, according to what sweater I want to wear that day. This last one is a fail because the weather is unseasonably warm, but I am determined to fill the house with smells of fall recipes and pumpkins, and spice.
Once the weather cools down, I’ll tackle more fall soups, salads and main dishes, but for now — I will continue my hand in baking. I grew up on carrot cakes, ginger snaps and potpourri, but I never really had a sweet tooth. I’m not sure what happened between then and now, but I really enjoy baking.
These ‘lil beauts happened after much trial and error, and after a few rounds of bland muffins, I decided to dump in a bunch of my favorite spices, sub in some pumpkin for apple sauce, and lo and behold, the perfect little breakfast muffin was born. Though they don’t need to be limited to breakfast, I find it’s just enough sweetness with the spice to satisfy. I use unsulphured/unsweetened molasses, which gives them a really nice earthy flavor.
I guess, the moral of the story here is that there are things in life that we don’t think we’re good at, but really, it’s just that we don’t give ourselves the opportunity to succeed. If you were to ask me if I’m a great baker, I’d probably say that I’m terrible… a “baking dunce”, if you will. When I think about it though, I should give myself at least a little credit for the things that ended up being pretty good.
This can really go for anything. A sport, playing an instrument, singing, etc. A few weeks ago, I decided I wanted to drive a manual transmission. I thought I was always terrible at it — I couldn’t remember the last time I drove one. I got in, drove away, completely forgetting why I thought I couldn’t do it. Sometimes, you just need to remind yourself that you’re capable of whatever you want to do — sometimes you just need to try it.
Go make these muffins — they’re a delicious and healthy alternative to normal fall cakes and cookies. Yum!
Paleo Pumpkin Ginger Spiced Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Makes 12 muffins
- 4 eggs
- 1 cup of canned pumpkin puree
- 1/3 cup of full fat canned coconut milk, mixed/shaken thoroughly
- 1/4 cup organic coconut sugar
- 3 Tbsp organic molasses
- 1 tsp pure vanilla extract
- 1/4 cup maple syrup
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup arrowroot powder
- 2 tsp ginger
- 2 tsp cinnamon
- 1 tbsp allspice
- 1 tsp baking soda
- pinch of fine ground Himalayan sea salt
- Preheat your oven to 350 F. Grease a non-stick 12 cup muffin pan. You can use liners, but I find they get a nice shape when directly in the pan.
- In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, coconut sugar, maple syrup, molasses and vanilla until blended.
- In a separate bowl, combine the dry ingredients – almond flour, coconut flour, arrowroot starch, ginger, cinnamon, allspice, baking soda and salt. Mix thoroughly.
- Slowly add the dry mixture into the wet mixture until just combined – since the flours aren’t wheat based, allow to set for about 5 minutes so everything can absorb.
- Spoon the batter evenly into the muffin cups, about 1/2 to 2/3 full. The batter will rise at it cooks.
- Bake for 18-20 minutes, or until starting to brown. You can test the doneness by sticking a toothpick in a few of the center muffins — nothing should stick to the toothpick.
- Remove from oven, allow the muffins to cool in the pan for 2 minutes or so before carefully removing them to cool.
Optional – if you prefer a more decadent muffin, feel free to mix some leftover coconut milk, maple syrup, pinch of cinnamon, ginger and allspice and drizzle over the top.