Fall has arrived!    There's a crispness in the air, leaves are changing, and pumpkin patches look like a sea of orange!   Make the most of seasonal fruits and vegetables with Paleo Pumpkin Muffins!   They are DELICIOUS, and are sure to score big with your family and friends.   Even better, they are a healthier alternative....so go ahead and have one before the game AND one at half time!   Paleo Pumpkin Muffins Ingredients 1/2 cup coconut flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 2 tsp pumpkin pie spice 1/2 tsp baking soda 1/2 tsp table salt 1/2 cup(s) canned pumpkin 6 eggs 4 tbsp coconut oil, melted 1/3 cup maple syrup 1 tsp vanilla extract 1/4 cup walnut halves (optional) 1/4 cup dark chocolate pieces (optional)   Directions Preheat oven to 350 degrees.   Mix dry ingredients together in one bowl. Put pumpkin in another, beat in one egg at a time,  then add remaining wet ingredients.   Combine dry and wet mixes into one bowl, mix until mostly smooth, with just a few small lumps.   Fold in nuts and/or chocolate or whatever else you wish to add.   Fill muffin cups 2/3 full of batter.   Bake for 18-22 minutes, until lightly brown on top and pass the clean toothpick test. Cool on a wire rack.   Because of the high egg content, store muffins in refrigerator.   Warm muffins before serving, or return to room temperature before consuming.   Enjoy!   Recipe yields 12 muffins.   To view this entire recipe please visit www.dkgetsfit.com




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