So if you're looking for a delectable treat, this isn't it, because this recipe isn't sweet at all. However, it is super moist, and has great pumpkin flavor, which I think makes up for the lack of sweetness and the creamy middle makes it a little reminiscent of a pumpkin pie. It is healthier than most muffins too! The protein content isn't particularly high, but I call them Paleo Pumpkin Pie Paleo Muffins, mostly for alliteration, but also because I do include protein powder. Also I was tempted to use pre-packaged pumpkin pie spice, but found it came with preservatives, so better just add each spice individually. The mixture is surprisingly watery, but it will form just fine and stay rather moist.
Ingredients (for 36 muffins)3 cups of almond flour3 cups of protein powder (I use SFH, Vanilla Flavor)
1 tablespoon baking soda
1 tablespoon ginger powder
1 tablespoon ground cloves
1 tablespoon ground nutmeg
3 tablespoons cinnamon
12 large eggs
2 15 oz cans of 100% pumpkin (not pumpkin pie mix)
1/2 cup of organic apple butter (with no added sugars)
1.5 cups of coconut milk
1 tablespoon pure vanilla extract (with no added sugar)
1 cup raw chopped walnuts
2. Sift almond flour, protein powder, baking soda, ginger powder, ground cloves, ground nutmet, and cinnamon together in a large bowl.
3. Mix in eggs, pumpkin, apple butter, coconut milk, and vanilla extract
4. Add in walnuts
5. Lightly grease muffin cups (silicone is amazing) with coconut oil spray and scoop mixture evenly into 36 cups
6. Bake for around 20 minutes (or use a toothpick/butter knife to test the middle, it is ready when it comes out clean/dry). You may want to use a foil on top to prevent the top from burning depending on your oven.