Pumpkin Spice Muffins

Look no further pumpkin devotees, these spicy Hallows’ Eve muffins (naturally sweetened with overripe bananas and decorated haphazardly with a smattering of seeds) will surely satisfy the ghosts and goblins that alight on your doorstep tonight.  

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Pumpkin Spice Muffins: 

  • 2 overripe organic bananas, mashed 
  • 1 cup organic unsweetened pumpkin puree 
  • 3 organic pasture-raised eggs 
  • 1 teaspoon organic vanilla extract
  • 3 tablespoons organic unrefined coconut oil, melted
  • 1/3 cup dry-roasted almond butter
  • 1/3 cup organic coconut flour
  • 2 tablespoons organic ground pumpkin spice
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder (baking powder is not paleo because it contains cornstarch or potato starch and sometimes gluten. Mix 1/4 teaspoon baking soda with 1/4 teaspoon cream of tartar to substitute)
  • 1/4 teaspoon Pink Himalayan or Celtic sea salt
  • 1 cup dry-roasted pecans, chopped 
  • Handful of raw sprouted pumpkin seeds 

Instructions: 

[Optional technique to ease digestion]: Place the pecans in a large bowl and cover completely with filtered water. Add a dash of salt and let sit overnight, or for 12 hours. Drain and rinse the nuts. Place the nuts in a dehydrator and heat gently at 105 degrees for an additional 12 hours, or until the nuts are completely dry. 

Preheat the oven to 350 degrees. Line a muffin tin with 12 liners. 

Roast the nuts for 8-10 minutes, or until toasted. Set aside to cool. 

In a large bowl, mix the mashed banana, pumpkin puree, eggs, vanilla extract, coconut oil and almond butter until fully combined. Add the coconut flour, pumpkin spice, baking soda, baking powder, and salt and mix until fully incorporated. Fold in the toasted pecans. 

Divide the batter between the prepared muffin tin. Sprinkle raw pumpkin seeds on top of each muffin.

Bake for 25 minutes, or until an inserted toothpick comes out clean. Let cool completely before serving.