Tag Archives: paleo muffins

Whipped Paleo Pumpkin Muffins

Fall season is here and that means pumpkin season is back! I can wait to share this new recipe with you! I’ve made pumpkin muffins before but am always experimenting with new ones. These are a cake-like muffin that work great as a pre-workout snack. They are also free of gluten and are paleo. Enjoy them and get into the fall spirit!

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Ingredients: 

  • 1 cup liquid egg whites
  • 1/2 cup coconut flour
  • 2 tbs. stevia or honey
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp. ginger
  • 1/2 tsp nutmeg
  • 3/4 cup pumpkin
  • 2 tbs. almond butter
  • 3 tbs. coconut oil
  • 1 tsp. pure vanilla extract

Directions: 

  1. Preheat your oven to 350 degrees.
  2. In a mixing bowl combine the coconut flour, stevia, baking powder, and spices.
  3. Next add in the pumpkin, melted almond butter, melted coconut oil, and pure vanilla extract.
  4. Lastly, in a separate bowl whip your egg whites well until stiff peaks form.
  5. Fold the egg whites gently into the muffin batter.
  6. Scoop mixture into well greased muffin tins and bake  22-25 minutes at 350 degrees.

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What’s your favorite pumpkin recipe?

P.S. Because my original run of the Clean Up Your Diet 21-Day Program has been such a success, I’ve decided to host another one! Keep your eyes peeled late October or get on the wait list now. It’s a great chance to boost your health before the holiday season.

Pumpkin French Toast Paleo Egg Muffins

I am the worst about making breakfast in the morning. Breakfast is easily my favorite meal of the day but I would much prefer to eat it at noon than get up early and make it. For a long time I was in a good routine of having eggs in the morning and starting my day off with protein but lately, it’s been getting harder for me to get going, cook breakfast, and have time to sit without distractions and eat it. Not so good for my nutrition. So this is my solution. Egg muffins that are sweet enough that I feel like I could possibly be eating a muffin but it’s basically just eggs and pumpkin. Plus I can make them ahead and store them for the week so there’s no cooking involved in the morning. I also like these because they’re not like your typical Paleo muffin recipe that is packed with almond flour, coconut flour, or excess amounts of almond butter. They’re made of all whole foods so they’re totally fine to eat often. These may not be the texture of French toast but they definitely taste like it to me!

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Ingredients: 

  • 6 whole eggs
  • 6 egg whites
  • 1 and 1/2 cups pumpkin
  • 2 tbs. coconut sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. baking powder

Directions: 

  1. Preheat your oven to 350 degrees. 
  2. In a bowl blend the whole eggs and whites.
  3. Blend in the pumpkin until mixed.
  4. Add in your coconut sugar, vanilla, spices, and baking powder until blended.
  5. Pour mixture into greased muffin tins (it will be watery).
  6. Bake for 25 to 30 minutes until the tops puff up and eggs are cooked.
  7. Let cool and store in the refrigerator to have on hand for the week.

Makes 12 muffins

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What’s your favorite make ahead breakfast to have on hand for the week?