Paleo Pumpkin Pie Muffins

This has been “the week of the muffin” and of all my kitchen experiments, this one is my favorite.  I call them “Pumpkin Pie Muffins” because the end product is a very dense, moist, almost custard-like muffin that brings back memories of the amazing pies my grandmother always brought to Thanksgiving dinner.

Hey lady – what’s the deal with all the muffins?  Don’t you know how to make anything else?

Funny story: last Saturday my friend Lisa had to buy a couple hundred bananas to bring to a 5K.  She had PLENTY leftover, and brought them to church with her the next day.  I said, “Sure!  I’ll take a few bags of them!  I can find lots of ways to use them!”  Before I knew it, I was staring at 33 bananas on my kitchen counter, wondering what in the world I was going to do with them all.  I’ve incorporated them into a few muffin recipes this week, and even made some amazing banana almond ice pops.  (Stick some bananas, almond butter, and vanilla extract in your blender, thoroughly combine, pour into popsicle molds and a few hours later you’ve got creamy delicious ice pops!)  But today, I was still left with 8 bananas that I did NOT want to waste.  So I made two batches of these pumpkin pie muffins.  Most will go in the freezer for great on-the-go breakfasts, but I’ll save some to share at church tomorrow morning.

But why PUMPKIN?

I love this recipe for so many reasons – beyond the fact that it’s delicious and easy.  The eggs and coconut flour are a great source of protien.  Coconut flour, along with pumpkin, also provides fiber.  The pumpkin is a fabulous source of Vitamin A.  And everyone knows that the natural sweetness of the bananas is a great way to get your potassium.   Because there is so much pumpkin in the recipe, and the classic pumpkin pie spices, the muffins don’t end up with a strong banana flavor.  An all-around WIN!

Without further delay, here it is…

Paleo Pumpkin Pie Muffins

What you need:

1 29-oz can pureed pumpkin

1 dozen (12) eggs (try to find cage-free organic)

4 very ripe bananas

1 tsp vanilla extract

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg (fresh grated is best, but I only had grated on hand and it worked great)

2 tbsp aluminum-free baking powder

2 cups coconut flour

pinch of salt

Directions:

Place bananas in a mixer and mash thoroughly.  Mix in eggs and vanilla.  Blend in pumpkin, cinnamon, cloves, and nutmeg.  Carefully mix in coconut flour, baking powder, and salt, scraping sides with a spatula if necessary.

The batter will be quite thick and chunky.  Scoop generously into muffin cups.  (I prefer silicone.)  I like doing this with my hands as the batter will not rise much, and with my hands I can shape rounded muffin tops.

Bake in a preheated 350 degree oven for 30 minutes.  Allow muffins to cool in the pan for about an hour.  Makes about 18 large or 24 regular-sized muffins.

 

These are delicious.  But I think I’ll be okay if I don’t eat any more muffins for a while… or bananas.

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22 responses to “Paleo Pumpkin Pie Muffins

  1. These look incredible. Pumpkins seem to be the ingredient of choice on wordpress and everything just looks delicious and colourful 😀

  2. Oh interesting…bananas in pumpkin muffins! Yeah, pumpkins are trending all over the food blog world. lol And why shouldn’t it…pumpkins = fall. I have to go pick up more coconut flour but I’m saving this recipe!

  3. I was just telling my husband that this will be my first full Paleo fall..and I would have to find ways to get delish pumpkin paleo recipes. Thank you for posting. I will make these today!!

  4. I made them. They are amazing!!

  5. speaking of pumpkins… have you ever made pumpkin soup? i challenge you to try using real pumpkin instead of canned stuff. it tastes better (IMHO) and is most certainly better for you than the canned stuff since there are no preservatives to speak of. pumpkin soup is pretty easy… cut up pumpkin, onion, some broth, s&p, and then blend it up. sometimes i grate some nutmeg or ginger on top. it’s super yummy. 🙂

    • Agreed – “real” pumpkin is far superior. I used canned in this instance since I was in a hurry. But it is pumpkin season, isn’t it? I’ll be incorporating it soon!

  6. I have a pumpkin muffin recipe on my blog, but I like the sound of yours even better! I’m going to re-work my recipe soon and try some of your tricks (namely the bananas)! I haven’t had bananas in my house in so long but what a great way to add sweetness and moisture in a whole food form. I almost forgot that trick from my low-fat baking days 😉 My muffins are a lot more fat (butter/coconut oil) than carb though- so maybe there’s something to each recipe.
    http://balancedbites.com/2011/09/easy-recipe-grain-free-pumpkin-muffins.html

    • Yours look good too! I didn’t add coconut oil to this recipe because I didn’t really think it needed it. I also had a TON of bananas to use up at the time, so it was practical. 🙂 I hope mine measure up to your recipe! Thanks for the comments.

  7. Hi, my question is actually related to your comment about your banana/almond butter popsicles – they sound delish! What sort of ratio do you use of almond butter to bananas? We are coming into summer here (Australia) & since going paleo ice cream is one of the things I miss. Will definately make some banana popsicles.

    • Wow… I wish I remembered! I am SO bad at measuring!. My advice? Start by pureeing a couple of bananas in a blender, throw in about a tsp of vanilla, and add about 2 heaping tablespoons of almond butter. Blend everything together, then take a taste. If you like it, pour it into popsicle molds and freeze it just like that. If you think to yourself, “I really would prefer more of the almond butter taste,” then throw in another scoop and taste again. I think it comes down to personal preference. I hope that helps! Here in Texas it stays summer until late November, so it’s still popsicle weather! Enjoy, and let me know how they turn out!

  8. Thanks so much for your quick reply! I will try the above suggestions & go from there – can’t wait! Thanks again 😉

  9. I don’t have silicone baking cups…I *did* go on a quest to find them today, but I couldn’t find them at Kohl’s or Target.
    *sad panda face*
    😦
    That being said, I really want to make these for a party tomorrow. Can I use my metal pan with paper liners?
    Thanks in advance!

    • I recommend silicone baking cups because NOTHING sticks to them! 🙂 That said, paper liners should work fine. These are very moist muffins, so they probably won’t keep as long, but if it’s for a party, your guests will love them and you won’t have any leftovers – haha… And for future reference, I’ve found lots of silicone baking cups at both Michael’s and Hobby Lobby, if you happen to have any nearby. Good luck!

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  11. Hi, just wanted to let you know I made the banana popsicles & they were great! I used the amounts you suggested, and I also threw a few strawberries in the blender as well. Thanks for the great resource, we are lucky there are great sites like yours for inspiration!

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  13. These look awesome and I am dying for some as I type! But I cant eat bananas (migraines) and am trying to so this Paleo autoimmune diet which I am failing at miserably! Any ideas for substitutions please????

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