Paleo Pumpkin Muffins

I've never considered myself a baker.  There is just too much measuring and too many dishes to clean up afterwards.  On top of that most baked goods don't exactly line up with healthy eating.  What are the cornerstones of baking; usually a combo of white sugar, flour, and poor quality fats.  Basically the worst combo when it comes to health and maintaining a healthy weight.  

Now that I've poo pooed bake goods let me tell you about the super tasty muffins I made, lol.   This recipe by no means qualifies these muffins as health food but I did remove those poor quality ingredients that cause inflammation and hormonal havoc in your body and replaced them with friendlier ingredients.   The recipe that I based my recipe off of is one that my mom passed down to me.  She would always make it as a bread loaf instead of muffins and I remember just loving it.  Probably because of the amount of sugar that was in it!  

So here were my "healthy" swaps.  Instead of white sugar I used dates that I pureed with a little almond milk.  Instead of regular wheat flour I used a combination of coconut and arrowroot.  Instead of vegetable oil I used coconut oil.  As you will see in the nutrition facts below I reduced the sugar by 18 grams per serving, which is huge and when it comes to weight loss and the insulin response that you would get from eating it.  Swapping out the flours will help with GI issues that people have from gluten, along with the high Glycemic Index that comes along with regular wheat flour.  Coconut oil versus vegetable oil is a no brainer unless you are still living in the 1980's and think saturated fat will kill you.  

This are super simple to make and fairly guilt free as long as you don't eat 6 of them.  They are a great kick snack for our 16 month old son too, which is super convenient.  Hope you enjoy them! 

Paleo Pumpkin Muffins

​Ingredients

• 4 eggs
• 8 dates blended with 1/2 C of almond milk, could use honey instead, maybe 1/2 C
• 1/2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 c coconut oil melted
• 2/3 c coconut flour
• 2/3 c arrowroot or tapioca starch​
• 1 can pumpkin

Directions

1. Combine all ingredients in a bowl.
2. Spoon into small muffin tin or silicone muffin pan which we love.
3. Bake at 350 degrees for 30 minutes.

Mom's Pumpkin Bread

• 4 eggs
• 3 cups of sugar
• 1/2 tsp baking powder
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 c oil 
• 3 1/2 cups flour
• 1 can pumpkin

Directions

1. Combine all ingredients in a bowl.
2. Transfer to two large bread loaf pans or 3 medium pans
3. Bake at 325 degrees for 1 hour

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