Posted @ 3:17 PM on April 30, 2009 by Fitness

Paleo Pumpkin Muffins #1

From PNW Fitness

1½ – Almond Flour (Used Bob’s Red Mill) (940cal)
3/4 cup – Canned Pumpkin (60cal)
3lrg – Whole Eggs (215cal)
1 tsp – Baking powder
1 tsp – Baking soda
½ tsp – Ground Cinnamon
1½ tsp Pumpkin Pie Spice (5cal)
1/8 tsp – Salt
1/4 cup – Agave Nectar (240cal)
10g (1/3 scoop) – French Vanilla Whey (Didn’t have Vanilla) (40cal)

1. Grease 6 muffin tins with coconut oil
2. Mix all ingredients. Pour mix into the 6 tins.
3. Bake at 350F for 25 minutes on the middle rack.
4. Stick almonds in the top when they come out hot.

Mine were nice & firm but still very moist after cooling. These things are to die for! Truly mouth watering. Made exactly this way with 5 almonds on top of each (170cal), you’re looking at 280 calories per muffin.

UPDATE: I no longer use Agave nectar. It’s nothing but a health industry gimmick. It’s just High Fructose syrup.

Paleo Pumpkin Muffins #2

From Crossfit Portland

Fall is here and the holidays are right around the corner. You may be asking, How in the hell do you make muffins without flour, or sugar, or dairy! Easy! Here’s how:

2 eggs.
3 cups of almond meal.
1 cup of unsweetened coconut.
1 can of canned pumpkin.
1½ cup of unsweetened applesauce.
4 teaspoons of baking powder.
1 teaspoon of salt.
1 teaspoon of cinnamon, nutmeg, cloves, pumpkin pie spice, cloves, and ginger.
Agave Nector: I don’t know how much I just threw in a bunch until it tasted good.
Raisin: I don’t know how much, I just threw some in. This is optional.

Mix all of the ingredients.
Fill sprayed muffin tins almost to top.
Bake at 325°F for about 25 minutes.
I’ve heard pumpkin can make getting your consistency hard. Mine was not fantastic. But they tasted good, so who cares!

Pumpkin Cranberry Muffins #3

Image from Caveman Food

From Caveman Food master Elizabeth

Makes 6 muffins
————————–
1 1/2 cups almond flour
3/4 cup pureed pumpkin (you can used canned, but make sure to get just plain pumpkin and not pumpkin pie filling)
1 tsp baking powder
1 tsp baking soda
3 eggs
1/4-1/3 cup maple syrup or honey depending on your sweet tooth
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/8 tsp salt
1/2 cup chopped cranberries

Preheat oven to 350.
Mix together all the ingredients except for the cranberries until smooth. Fold in the cranberries.
Spoon batter into 6 greased muffin cups (I use coconut oil) and bake for 20-25 minutes.
These are very soft and cakey muffins. I think that cutting them in half and toasting them is very nice since it gives it little crisp edges.