Pumpkin pancakes and cinnamon rolls are well and good, but what about those of us who like something savory instead of sweet for our weekday breakfasts? These Paleo muffins prove that pumpkin plays just as well with cumin and paprika as it does with cinnamon and nutmeg.
These muffins make a great grab-and-go breakfast or a healthy afternoon snack. They are also grain-free and very nutritious!
The muffins are moist, flavorful, and keep well. We stored them covered at room temperature for a couple of days. For longer storage, wrap tightly and refrigerate.
These muffins make a great grab-and-go breakfast or a healthy afternoon snack. They are also grain-free and very nutritious!
The muffins are moist, flavorful, and keep well. We stored them covered at room temperature for a couple of days. For longer storage, wrap tightly and refrigerate.
Spicy Paleo Pumpkin Muffins
To grate the pumpkin, cut it into large pieces, scoop out the seeds, and grate the flesh on a box grater until you hit the skin. Alternatively, you can cut away the skin and grate in a food processor.
Ingredients:
- 2 1/2 cups almond flour
- 3/4 cup tapioca starch
- 1 1/2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 tablespoon smoked paprika
- 1 teaspoon crushed chili flakes (I used chipotle chili flakes)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup olive oil, melted ghee, or melted butter
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1 packed cup grated raw sugar or pie pumpkin (avoid jack-o-lantern pumpkins)
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 3/4 cups toasted pepitas or pumpkin seeds (divided)
- 12-cup muffin tin
