Thursday, October 1, 2015

Flourless Pumpkin Spice Muffins

Raise your hand if you're still loving pumpkin recipes! Since today is October 1, I had to keep the love for pumpkin flowing this week by sharing my favorite paleo breakfast so far this season - Flourless Pumpkin Spice Muffins.


First things first,  let's talk October changes. I took a walk during my lunch break today and stopped by the Daley Plaza Farmers Market. The market takes place weekly on Thursdays all summer and into early fall, through the end of October. The plaza market was full of mini pumpkins and other autumn goods today - apples and goards! I didn't pick up any orange beauties {hauling a bag of pumpkins home on the train is less than ideal} but now I have the itch to add a few to my front steps for festive decor this weekend.


I tested a few different versions of these pumpkin muffins over the past month and I think I finally got it right with this recipe. The main ingredients are pumpkin, ripe bananas, eggs, spices, and coconut flour. I used honey for sweetening, but pure maple syrup also works well. The best coconut flour to use {in my opinion} is Bob's Red Mill {see the link at the bottom of this post}. Different brands may require slightly more/less coconut flour to get the same consistency.


My favorite way to enjoy this muffin is warmed and topped with almond butter. It's normal to go through close to a jar every week, right? :)


Get your paleo muffin fix ASAP with this recipe!

Flourless Pumpkin Spice Muffins
Yields: 10 muffins

Ingredients~
2 ripe bananas
1/2 cup pumpkin puree
2 eggs
1 Tablespoon coconut oil
2 Tablespoons unsweetened almond butter
3 Tablespoons honey
1/2 cup coconut flour
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

How to~
*Preheat oven to 350 degrees.
*Mix banana, eggs, pumpkin, coconut oil, honey, and almond butter. Add coconut flour, spices, baking powder, baking soda, vanilla extract and salt. Mix until just combined.
*Fill a muffin tin 3/4 full.
*Bake for 25-30 minutes, until a toothpick comes out clean.

Looking for more pumpkin recipes? Try my Healthy Pumpkin Spice Bites, Healthy Mini Pumpkin Pies, Pumpkin Latte Smoothie, and Pumpkin Chia Breakfast Cookies.

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{Adapted from the Eating on a Dime recipe for Pumpkin Banana Bread}

13 comments:

  1. Yummy!! I'm all for pumpkin anything right now.. Totally trying these :)

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  2. I can't get enough pumpkin right now, and these muffins look like the perfect way to welcome October! I love your idea to top these with almond butter!

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    1. Thanks Kristine! Seriously, anything topped with almond butter is the best :)

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  3. I love pumpkin recipes and these muffins looks great!

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  4. These look great! I am allergic to coconuts (weird I know) so I wonder what other flour would work. Maybe almond? What do you think?

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  5. Thanks!! I'll have to try these :)

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  6. Sound awesome...definitely making these:)

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  7. Absolutely my kind of muffin. :-)

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  8. This recipe sounds delish! I have some coconut flour that I need to use up and this would be perfect!

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  9. These look so yummy! I can't wait to try making them. Thanks for sharing!

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  10. I can't get enough of pumpkin recipes! I love the thought of a flourless one too! Thanks so much for sharing

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  11. Oh my gosh, I'm definitely adding this to my pumpkin recipe collection! As an American living in Scotland, there's not much hype around pumpkin and it's so tragic as it's one of my favourites! Thanks for sharing!

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