Pumpkin Muffins (Paleo)

Temperatures are cooling, while the kitchen warms up. Pumpkins are in season along with anything pumpkin spice. I found this recipe on a paleo website, and I must say, I was surprised how moist and delicious these are. Warning…they will go fast!

Pumpkin Muffins (Paleo)

Ingredients:

• 2 cups almond flour

• 1/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/4 cup avocado oil or coconut oil (melted and cooled)

• 1/4 cup pure maple syrup

• 2 large eggs, room temperature

• 1/3 cup pumpkin puree

• 1 teaspoon gluten-free vanilla extract

• 1 teaspoon pumpkin spice (optional)

Directions:

1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.

2. In a large mixing bowl, whisk almond flour, salt, and baking soda.

3. Add in oil, maple syrup, eggs, pumpkin, and vanilla extract and mix until well combined.

4. Add in pumpkin spice.

5. Spoon batter evenly into your paper liners.

6. Bake for 22-24 minutes or until the center is set.

7. Remove from the oven and let cool for 5-10 minutes before serving.

8. Store in an airtight container at room temperature.

adapted from www.paleokitchen.com

Low Fat Cranberry & Blueberry Muffins

Thankfully cranberries last a long time in the refrigerator.  During the Thanksgiving and Christmas season, I do a lot of cooking and baking.  There are quite a few desserts that call for fresh cranberries and duing this time of year, they are easily found in the grocery stores.  Any leftovers can be frozen and added to recipes later.  Using unsweetened applesauce eliminates the need for added fat.  Instead of refined sugar, I have replaced it with honey.  Using almond milk will further cut out calories and making this treat dairy-free. Hint:  use foil-lined cups to prevent sticking.

Low-Fat Cranberry and Blueberry Muffins

1 egg
3/4 cup almond milk
1 1/2 cups all-purpose flour
1/2 whole wheat flour
2 tsp baking powder
1/4 tsp cinnamon
1/4 cup honey
1/2 cup unsweetened applesauce
1/2 cup blueberries, fresh or frozen, thawed
1/2 cup cranberries, fresh or frozen, thawed

Directions:

Combine all ingredients in a bowl, except berries.  Once combined, stir in berries.  Pour into prepared muffin tin.  Bake at 375° for 20 minutes or until lightly brown.

Yield: 12 muffins