These Moist Paleo Pumpkin Muffins are super moist and rich with the flavour of autumn. Delicately sweetened with honey, a beautiful pumpkin (gingerbread) spice and filled with a whipped coconut cream and pumpkin frosting, these muffins will melt in your mouth!
Unfortunately, I’ve never had any baking moments with my mother. She has taught me a lot about cooking but we have never really done any baking – in fact, I dare say, baking is not a Nigerian thing lol. However, somehow with my inexperience in the sector, I still come out with the richest, moistest muffins ever ha!
I’ve mentioned before how rock hard muffins can be the death of any human being, so I’m thankful my inexperience has never brought about a court case. Even still, frosting is NOT my thing. I really need classes or something because you can tell by my pictures that I had no idea what I was doing when I bought my Tala piping set.
Regardless, I’m posting this recipe because I believe in the flavour and texture of my muffins and the frosting – if you use it as a filling and not an actual frosting, these muffins become a beauty! So decadent and filled with a pumpkin pie spice / gingerbread flavour, they are perfect for using up all the pumpkin coming in this season.
I’ve been wanting to post my moist paleo pumpkin muffins recipes for such a long time; they’re a grain-free goodness and a lovely treat for your paleo ways. I wouldn’t have too many of these because they’re still a treat but having said that, I had two for breakfast lol!
These pumpkin muffins are ready for you in just under 25 mins; I use the toothpick-in-the-centre trick to determine doneness. I may have left them in the oven a little longer than I should have so they look a little *crispier* than they should be. 20-25mins is enough to bake these delicious muffins.
I really want you guys to laugh with me, please understand, I just need lessons in frosting, that’s all. However, my Moist Paleo Pumpkin Muffins are not going to disappoint in the texture and flavour department – will you trust me on this and make some? Come back and tell me exactly what you think!
- 4 eggs
- ¼ cup + 1 tbsp coconut oil
- ¼ cup raw honey
- 2 tbsp almond butter (or any other nut butter)
- ½ cup pumpkin puree (135g, not pumpkin pie filling)
- 1 tsp vanilla extract
- 3 tbsp unsweetened almond or coconut milk
- ¼ cup + 2 tbsp coconut flour
- ¼ cup tapioca flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp all spice
- ¼ tsp ginger
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt (seriously just a tiny pinch will do)
- 1/2 cup pumpkin puree
- 1 cup coconut cream (the top part of a can of coconut milk refrigerated overnight)
- 1 tbsp raw honey
- Preheat your oven to 175C/350F.
First mix your wet ingredients in a mixing bowl until smooth.
- Next, sieve your dry ingredients into the wet ingredients and mix together till it forms a thick wet mixture.
- Scoop a two tablespoons into a 12 hole muffin tin (or muffin liners) and bake for 20-25 mins. At the 20 mins mark, check for doneness by poking a toothpick in the centre of a muffin.
- While baking muffins, mix together filling ingredients.
- Once muffins are cool enough to handle, stick a toothpick in the centre of the muffins and swirl around - you are trying to create some space for the filling inside the muffin
- Using a piping set (or just a plastic bag with the corner cut off), fill each muffin with the pumpkin filling*
*You can try to frost these - I'm afraid I am not exactly skilled in this department but a little blob on the top will help to cover the hole made for the filling lol!
Keep up-to-date with WhittyPaleo happenings here!