I really love pumpkin and my paleo pumpkin bread is a staple in this house, well used to be before I went on my challenge. SO that got me to thinking and baking and creating and…
Sneak peak at my breakfast this morning!
I made half plain and half with raisins (I prefer the raisin) My kids love them with chocolate chips! So it depends on your market I guess
Serves: 12-14 regular sized muffins/ 24 mini muffins/ 6 jumbo
- 1/2 cup of coconut flour
- 1/2 cup of coconut oil (melted)
- 1 can (15oz) organic pumpkin
- 6 eggs (room temperature)
- 3 Tbsp. honey
- 11/2 tsp. of cinnamon
- 2 tsp. vanilla extract
- 1 tsp. of allspice
- ½ tsp. of ground cloves
- ½ tsp. of baking powder
- handful of raisins or/and chocolate chips (optional)
- Preheat oven to 350*f
- Mix coconut flour and oil and let sit for 5 mins to do it’s thing (absorbtion)
- Add other ingredients and mix well.
- Divide batter into lined or oiled muffin pans
- Bake for 40 minutes or until toothpick comes out clean.
- Leave to stand and cool for as long as you can
- THEN devour!!
For the last several years my family has hosted a pot luck Thanksgiving. We provide the turkey, dressing, cranberries and pies and everyone else brings an appetizer, side or dessert to share. This has to be one of my favorite days of the year. I love getting together with all of my friends and their families, hanging out all evening and eating great food. My hope is that this year will be no different, except for the food. Most of the friends who are planning to attend the festivities this year are now eating Paleo; so we’ll be having a Paleo/Primal Feast!
So far the menu consists of Roasted Turkey, Paleo/Primal Mulled Cranberry sauce, Paleo/Primal Pumpkin Pie and Paleo/Primal Pecan Pie. I also plan to make a Paleo/Primal Thanksgiving Dressing. I made it last year and it turned out amazing, and I’m anxious to see what the rest of our guests think! This one will definitely be a staple in our house going forward. And last but not least we’ll probably have Roasted Pumpkin seeds to snack on while we sit around the table after dinner.
Although we are altering virtually every dish, I think we’ll still feel like we’ve had a traditional Thanksgiving Feast. Bring on the Friends, Food and Fun!
When you get that huge pumpkin from the pumpkin patch for Halloween or get one to decorate for Thanksgiving, you don’t let it sit around until it gets all moldy then throw it away do you? Tell me you don’t! Tell me you cut that pumpkin up and make it into pumpkin puree for making pumpkin pies, pumpkin bread, and pumpkin muffins then toast the seeds for snacking. Or at least if you haven’t before, you should now! Processing a pumpkin is very simple, but somewhat messy. (note: if you’ve carved your pumpkin you shouldn’t process it for puree as the inside has now begun to go bad. Make puree from uncarved pumpkins.)
Making Pumpkin Puree
- Wash the outside of your pumpkin.
- Cut pumpkin in half and scoop out all of the guts (save the seeds for roasting). Compost guts minus seeds or give to your backyard chickens!
- On a cookie sheet, place pumpkins cut side down and roast at 400 degrees for 30+ minutes. test occasionally with a knife. If knife pierces skin easily then pumpkin is cooked.
- Remove pumpkin flesh from skin and compost the skin.
- Put pumpkin flesh into a food processor or blender (with a little water) and process until you get a puree consistency.
- I then store my puree in old 32 oz yogurt containers in the fridge or freezer. In the freezer it will last for 6 months to a year.
Roasting pumpkin or squash seeds
- remove seeds from pumpkin or squash then rinse most of the squash guts off of them.
- place in a ziploc bag with a generous amount of olive oil, salt or any other spice you like. Squish around to get good coverage.
- Place in a single layer on a cookie sheet and roast at 400 degrees for about 25 minutes checking often. If seeds start to get too brown or burn remove from oven immediately.
- Occasionally scrape seeds off of pan with a spatula then rearrange them back into a single layer if all seeds aren’t crispy.
It’s certainly one of those days here in the Pacific Northwest. First rainy day this autumn, leaves are falling, heating is on and we have a “no-school” day. There was no better way to start it than with a batch of freshly baked paleo pumpkin muffins!
These are great for breakfast or snacks or well… for anytime really!
Here’s the recipe I used…
- 2 cup blanched almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 tablespoon cinnamon
- 2 teaspoon allspice
- 1 teaspoon cloves
- 1 cup pumpkin
- 4 tablespoons honey
- ¼ teaspoon Raw Coconut Crystals
- 6 eggs
- 1 cup organic raisins/choc chips (optional)
- In a food processor combine almond flour, salt, baking soda and spices
- Add pumpkin, honey, raw coconut crystals and eggs and pulse for 2 minutes
- Add raisins/choc cips
- Scoop batter into muffin pan
- Bake at 350° for 20 minutes or until inserted tooth pick comes out clean
- Allow to cool
- Serve and ENJOY!
I invented this one last night. Mild gentle flavor. Bread pudding texture. Paleo Pumpkin Coconut Pudding Cake
Paleo Pumpkin Coconut Pudding Cake