Paleo Muffins: Pumpkin & Apple

I find that when I make Paleo muffins, people tend to use the terms muffin and cupcake interchangeably. Is that common? I don’t know–I like to think that they are too tasty to be called a muffin, and maybe when people eat them they think it’s as if a party is going on. Perhaps I’m over-thinking things . . .

Paleo Muffins: Tips for Success

Dice that apple up finely! You don’t want undercooked chunks of apple in your muffins. And if you do? Okay, cut them into bigger pieces.

I usually use fresh pumpkin. If pumpkin is out of season, or you just want to use canned, try using a little less than what is in the recipe. I have found that when I use canned pumpkin, sometimes things come out a little too moist. So, I might use 1/3 cup of canned pumpkin in this recipe. Dear experts: does this sound right?

Paleo Muffins: Pumpkin & Apple

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tablespoons flax seed meal
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• pinch cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1/3 cup maple syrup
• 1 teaspoon apple cider vinegar
• 2 tablespoons coconut milk
• 1 teaspoon vanilla
• 1/4 cup coconut oil
• 1/2 cup pumpkin
• 1 cup peeled, cored, and chopped apple, preferably organic Granny Smith

Directions:

1. Preheat oven to 350 degrees.
2. Whisk together almond flour, coconut flour, flax seed meal, cinnamon, nutmeg, cloves, allspice, baking soda, and salt.
3. In a separate bowl, whisk together eggs, vanilla, coconut milk, coconut oil, maple syrup, and apple cider vinegar.
4. Slowly whisk the flour mixture in with the egg mixture.
5. Stir in pumpkin puree and chopped apple.
6. 
7. Pour the batter into lined muffin cups.
8. 
9. Bake for 30-35 minutes, or until a knife inserted into the center of a muffin comes out clean.

Voila! Paleo Muffins!

© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Muffins: Pumpkin and Apple