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Paleo Recipe – Pumpkin Muffins – Low Carb and Gluten Free

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In a previous article I wrote about saving your carbs for those holiday parties.   This paleo recipe could help you stay full while you lock down those carbs and stay lean.   It’s easy, low carb, and gluten free!

paleo recipe

Paleo Recipe – Pumpkin Muffins

1 1/2 c almond meal or flour
3/4 c canned organic pumpkin
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin spice

1/8 tsp sea salt
1 tsp vanilla extract
3 eggs
1/4 c organic maple syrup
Optional:
1/2 c dried cranberries (you could also use regular or white raisins)
1/2 c chopped pecans – (I prefer chopped almonds)
 Nutritional facts  

Servings: 10
Calories: 148
Fat: 10g
Carbs: 9g
Fiber: 2g
Protein: 6g

*Note: These nutritional fact are without the added optional
1/2 c dried cranberries
1/2 c chopped pecans – (I prefer chopped almonds)

Instructions

Preheat the oven to 350 degrees.   Grease muffin pan OR use muffin cups.

Mix all the ingredients together except for the optional cranberries and nuts.  Once all the ingredients are well combined, fold in the nuts and fruit.  Spoon into muffin tin.  Allow to cook for 25 – 30 minutes or until a toothpick or fork comes out clean.   If you are making mini muffins they usually only take 15 minutes with this paleo recipe.

 

This is a great treat if you feel like you need more starches in your life but you don’t want the added carbs in your diet!   Not only is this paleo recipe easy, it’s also relatively quick and cheap.    Anything pumpkin is a great way to celebrate the season so share this with your friends and family and keep the fat away all year long!

 

Keepin it Lean,

Adria

CES, PES, CPT, BS

DISCLAIMER: The purpose of FitTipDaily.com is to promote broad consumer understanding and knowledge of various health topics. It is not intended to be a substitute for professional medical advice, diagnosis or treatment.

Comments

  1. Any idea how many calories and carbs in these muffins? I just made them and they are absolutely delicious, I did not have syrup but used honey instead.

  3. I'm currently doing a nutrient analysis on your recipe, but I need to know how many servings your recipe yields?

  4. It should yield 12 - that's my educated guess based on the amounts in the ingredients since this is a recipe that's from last year ;) On a side note, people loved it!

  5. Thank you! It does yield 12, this is a very creative recipe. I am enjoying this recipe as a base for my experiments with baking substitutes.

  7. Sam, You could try using agave. OR you could use sugar but you need to "google" the conversion rate of honey to cups of sugar. That should give you a better answer then me guessing ;) Let me know what you find and post it on the site so others can see! Thank You, Adria

  8. I really liked these muffins! They weren't too sweet, which a lot of muffins end up being. Did you ever figure out the nutrition facts for this recipe?

  9. Yes Annabelle Here's the nutritional facts .... Servings: 10 Calories: 148 Fat: 10g Carbs: 9g Fiber: 2g Protein: 6g *Note: this is without the added optional 1/2 c dried cranberries 1/2 c chopped pecans - (I prefer chopped almonds)

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