Healthy Pumpkin Spice Muffins (Paleo, Soy Free, Nut Free) by Detoxinista
If you live on the west coast of Canada you know that Fall has fallen. The leaves were turning color mid August and now only 6 days into September the rain has come a plenty, the grass is turning a gross shade of brown, and all I want to do is wear chunky sweaters and bake. I honestly LOVE fall, I can’t say I love it more then summer, but I do really love the contrast. I spent all summer out and about, sitting on patios, weekend trips, camping trips which resulted in a lot of unhealthy food choices. Fall to me is a time to reflect and recharge from the craziness of the past couple months.
Fall is typically spent indoors, we love to cook nice meals, open a bottle of red wine and watch movies. Rainy Sundays are my favourite and that’s what this Sunday was like… a little baking, a little netflix and a lot of relaxation.
Being a nut-free house I love finding recipes that I don’t have to alter at all and the Detoxinista made the perfect Paleo, Nut-Free, Soy-Free Pumpkin Spice muffin recipe for my Sunday baking. Their a crowd pleaser, warmed with a little ghee or a drop of coconut oil – yum yum! The spice ratio is perfect! The right amount of pumpkin spice flavor without being overpowering.
Healthy Paleo Pumpkin Spice Muffins by Detoxinista
3/4 Cup Coconut Flour
3/4 Cup Maple Syrup
6 Eggs (yes… 6!)
1 tsp Cinnamon (I added a 1/2 tsp more, we love cinnamon)
1/2 tsp Ginger
1/4 tsp Cloves
3/4 tsp Baking Soda
1 tsp Apple Cider Vinger
Preheat oven to 350F. Mix all ingredients in a large bowl. Whisk well so there are no clumps. Fill 12 muffin cups with liners 3/4 full. Bake for 25-30 minutes until firm to the touch. Remove muffins from muffin tin and place on cooling rack. Store in a airtight container in the fridge or freeze.
For more healthy recipes check out the Detoxinista’s website. So many goodies…