paleo pumpkin spice muffins
It’s pumpkin spice season!
I’ve always loved pumpkin and squash, and anything with cinnamon, especially pumpkin pie!
(I’m hoping I can make a decent GF pumpkin pie crust this year without it being cement!)
But for over a decade ,I had to avoid cinnamon as I struggled with horrible heartburn (GERD).
If this is you, and you miss cinnamon, tomatoes, onion, garlic, peppermint and coffee, click here to check out my blog on heartburn and how to heal it for good so you can enjoy your favourite foods again!
I’ve been eating paleo for years, and while I’m slowly starting to reintroduce some grains, like the occasional oats and rice, as well as buckwheat and quinoa, when I’m in my luteal phase (leading up to my period), my gut is a bit more sensitive and I stick to paleo foods.
(this is common when hormones shift our gut becomes more sensitive).
In this recipe I’ve used a blend of cassava and tapioca flours, but you can adjust it to use ground almonds or other gluten free flours, however, it may affect the texture and moisture/dry ratio of ingredients, so keep that in mind.
If you make this recipe and love it, please share on social and tag me @mindful_vitality!
Paleo Pumpkin Spice Muffins
(GF, DF, paleo)
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 9
INGREDIENTS
1 cup cassava flour (I prefer Anthony’s)
1/2 cup tapioca flour
2 tsp baking powder
1 tsp guar gum (if you use an all purpose blend that contains guar or xanthan gum, omit the guar gum)
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla
3 eggs, whisked
1/3 cup butter, melted
1/2 cup brown sugar, packed
DIRECTIONS
Preheat the oven to 350F. Line muffin cups with liners and coat with oil or butter. Melt butter on low heat in the microwave.
In a large mixing bowl, combine dry ingredients and mix to combine.
In a small mixing bowl whisk eggs, stir in butter, brown sugar.
Using a spatula, gentle stir in the wet ingredients into the dry ingredients until fully incorporated.
Spoon into muffin tins and bake for 20 to 23 minutes, or until set.
Let cool and enjoy! Store in an airtight container in the refrigerator for up to 1 week.
