Grain-free pumpkin pancake muffins

IMG_5186Here is a recipe that my daughter and I created yesterday on an unexpected rainy, fall morning…

I have been grain-free for almost a month now (never felt better) and have been craving some kind of paleo baked good to have for breakfast. My morning apple just wasn’t cutting it any more, so we came up with these pumpkin pancake muffins which really hit the spot!  They are super-moist, soft and delicious….

Grain-free pumpkin pancake muffins:

Preheat oven to 350 degrees and spray muffin tin with Pam. Then mix together:

  • 2 large eggs
  • 3/4 cup 100% pumpkin puree
  • 2 T maple syrup
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp. cinnamon
  • dash of ginger & cloves, or whatever spices you like in pumpkin pie
  • dash of salt
  • diced walnuts
  • mini chocolate chips

IMG_5188Batter will be thick. Divide equally into a 12-muffin tin and smooth tops over with a spoon. Bake for 15-20 minutes until done (ours took 18 minutes). Cool a bit, loosen edges and put pancake muffins onto a wire rack to cool.

My girls love them with whipped cream and say they taste just like pumpkin pie. These will be impossible to keep to myself.  🙂  And that’s okay — we will just have to make more!


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