Yesterday I spent the first day of the NC State Fair with my friend Cody who recently became Paleo. We walked around the fairgrounds looking at all of the food vendors and discovered one of the only things he could eat was a turkey leg. Last fall I decided to eat like my ancestors, too. I earned the nickname “cavewoman,” most likely from eating massive quantities of meat. Being Paleo is a challenge for foodies and can be quite limiting when dining out.
I absolutely love the fall season, especially pumpkin. Pumpkin spice lattes, pumpkin pies, pumpkin cookies, and pumpkin beer are among my favorites. I was longing to fulfill my pumpkin needs because the Paleo diet was shutting down my usual excessive pumpkin intake. After experimenting in the kitchen, I created a recipe for homemade Paleo Pumpkin-Almond Muffins.
Paleo Pumpkin-Almond Muffins
Yield: 10 muffins
1 cup almond meal/flour
1 cup canned organic pumpkin
1/4 cup almond butter
1/4 cup honey
2 tbs vanilla extract
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
- Preheat oven to 350 degrees F.
- Combine all ingredients in a mixing bowl and blend well by hand.
- Use paper liners and divide muffin mix among 10 cups.
- Bake for 25-30 minutes or until muffins are cooked all the way through.
- Cool and then serve.
These muffins are moist and have an overwhelming aroma that will fill your kitchen. The nutmeg, cinnamon and vanilla remind me of the crisp fall weather that is finally arriving in North Carolina. I highly suggest this recipe and please let me know how you like my Paleo Pumpkin-Almond Muffins.