Since going Paleo my family has fallen even more in love with our grill. Paleo and grilling just work well together. The past couple of years I've even been stepping outside my grilling comfort zone more and more. Grilling things I'd never thought to have grilled before and trying new flavor combinations. I have to say I'm pretty thrilled with the results of most of my flavor experiments. In the past I'd never have thought to grill fruit, but it's amazing. Grilling fruit and adding it to traditionally savory dishes? Brilliant. Oh yes, and? New rule: every burger recipe for the rest of forever must contain grilled pineapple. OK, maybe more of a guideline. It's a seriously delicious combination though. This Smoky Grilled Pineapple Burger is always a crowd-pleaser at my house. It's not only Paleo, but Whole30, glutenfree, lower carb, and clean eating friendly. I promise you won't miss the bun! paleo, grilled pineapple burger, smoky...
It’s that time of year again. All things pumpkin spice season!
Cooler weather, kids are back in school, and the leaves are changing to beautiful shades of yellow, red, and orange. There is just something about fall that makes me want to bake up a storm. Lately I find myself wanting to bake all the pumpkin. Pumpkin bread, pumpkin pie, pumpkin muffins, pumpkin, pumpkin, pumpkin… It’s not only delicious, but it’s also a great source of Vitamin A!
This Paleo
Pumpkin Spice Muffin recipe is grain-free and makes a great grab-and-go breakfast option
or anytime snack.
Paleo Pumpkin Spice Muffins
Ingredients
2 Eggs
1 Cup canned Organic Pumpkin
¼ Cup Maple Syrup
1 Tablespoon gently melted Organic ExtraVirgin Coconut Oil
1 teaspoon Organic Vanilla Extract
1 Cup Almond Flour (you’ll want a
more powdery almond flour, not a grainy almond meal for these)
¼ Cup Arrowroot Flour
1 teaspoon Organic SaigonCinnamon
½ teaspoon Organic Ground Nutmeg
¼ teaspoon Organic Ground Cloves
½ teaspoon Baking Soda
½ teaspoon Aluminum-Free Baking Powder
Pinch Sea Salt
Directions
Preheat your oven to 400 degrees.
Beat the eggs with a hand mixer. Add in the pumpkin, maple
syrup, gently melted coconut oil, and vanilla. Mix on low until combined. Add remaining
ingredients and mix on low until smooth, about a minute.
Line your muffin pan with paper liners
and fill each muffin cup about ¾ full with batter. Bake them for 22 to 25
minutes, until a toothpick inserted in the center of a muffin comes out clean.
Makes 10 to 12 muffins.
Happy pumpkin spice season, I hope you enjoy them!
Click to tweet this recipe! |