Pumpkin Nut Muffins from The Primal Blueprint Cookbook

SERVINGS: 12
(Each serving contains approximately 200kcal, 14g fat, 14g carb, 6g protein, including nuts)

INGREDIENTS:

1/2 cup coconut flour, sifted

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

OR 4 teaspoons of pumpkin pie spice mix instead of individual spices

(The original recipe only had half the amount of spices but doubling it makes them REALLY tasty!)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cooked puréed pumpkin

(Note: You can buy pumpkin in a can, try to buy organic, don't buy pumpkin pie mix, you just want pumpkin. One can easily allows you to double this recipe.)

6 eggs, beaten

4 Tablespoons coconut oil (or unsalted butter, gently melted)
(I like to do half and half.)

1/3 cup pure maple syrup, preferably Grade B (or less) OR honey (Try to avoid Grade A.)
(Note: Maple syrup is NOT Paleo, but I do use Grade B occasionally. When looking for a natural sweetener, raw, local, organic honey should definitely be on your list. I think it is superior to maple syrup.  With an impressive list of potential health benefits, this sweetener does a lot more than just sweeten your food. However, even natural sweeteners should be used in moderation and some people avoid them altogether.)

1 teaspoon vanilla extract

1/2 cup coarsely chopped walnuts or pecans (optional)
(I increased this from original recipe and it’s perfect.)

1/4 cup dark chocolate chips (optional) OR semi-sweet or bittersweet chips
(I decreased this from original recipe as it was way too much chocolate. However, in the future, I will use cacao nibs as you can get them with zero sugar and have great health benefits.)

12 pecan halves to top the muffins

DIRECTIONS:
Preheat oven to 400 degrees.

Grease muffin pan(s) VERY well OR use aluminum disposable muffin liners (muffins stick too much to paper muffin liners). Using aluminum foil muffin liners also allows muffins to sit unsupported on a sheet pan without using a muffin tin. A double batch baked in aluminum liners will fit on a large sheet pan for easier and faster baking of larger quantities.

Sift coconut flour, baking soda, salt, and spices into small bowl. Stir to blend well and set aside.

Place pumpkin purée in a medium mixing bowl. One by one, crack the eggs into the bowl, mixing well with the pumpkin purée after each egg is added. Add melted coconut oil or butter, maple syrup, and vanilla extract and mix thoroughly.

Add flour mixture to egg mixture and blend well with a whisk until most of the floury lumps have disappeared, but don't stir more than necessary to blend. Gently fold in nuts, if using.

Spoon into greased muffin pan or cup liners to two-thirds full. Top with a pecan half. Bake for 18 - 20 minutes, until lightly golden brown on top and toothpick inserted into center of muffin is "clean" when removed.

(From The Primal Blueprint Cookbook by Mark Sisson with Jennifer Meier) 

www.primalblueprint.com/products/The-Primal-Blueprint-Cookbook.html