The warming spices in these fluffy pumpkin muffins will keep you feeling full and cozy on a cold day! They're full of protein, fiber, and healthy fats, giving you long-lasting natural energy. I love muffins because they're easy to grab as you're heading out the door and to me baked goods always provide some peace and comfort.
Avocado or coconut oil spray
2 1/4 cup fine almond flour
1 1/2 tsp gluten-free baking powder*
2 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp fine sea salt
3/4 cup pumpkin puree (not pumpkin pie filling)
1 small very ripe banana, mashed (about 3/4 cup)
4 1/2 Tbsp coconut oil (unmelted)
2 1/2 tsp pure vanilla extract
2 Tbsp coconut sugar
1/3 cup raw pepitas
3/4 cup chopped, dried Turkish figs (about 4 large)
Preheat oven to 325F.
Insert liners into muffin pan and spray with oil.
Using a food processor or blender, mix almond flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, allspice, and sea salt until powdery and well combined. Pour into mixing bowl and set aside.
In the food processor, mix together the coconut oil and coconut sugar until creamy. You may need to stop and scrape down the sides a bit.
Add the egg yolks (save the whites in a separate bowl), vanilla extract, mashed banana, and pumpkin into the food processor and mix until thoroughly mixed.
Add the dry ingredients back into the food processor and mix well with the wet ingredients. Pour batter back into bowl that you used for the dry ingredients.
In a separate bowl, use a hand mixer to whip the egg whites until somewhat stiff.
Gently fold egg whites into the rest of the batter, until just mixed.
Add pepitas and chopped figs into bowl and slowly fold until well incorporated.
Fill muffin cups up to the top and bake for 40-50 minutes, or until browned and firm.*
*Baking powder often contains cornstarch, to make your own Paleo version simply mix 1 part baking soda with 2 parts cream of tartar.
*A quick note about baking and location: I live in the mountains above 8,000 feet. This means the same recipe I bake up here can turn out differently when baked at a much lower elevation. I haven't personally tried baking these anywhere else but I would first try adding 1/2 tsp. extra baking powder and reducing the bake time; set your timer for 25 minutes and keep an eye on them from there.
Recipe by Food to Feel Good at https://www.foodtofeelgood.com/paleo-pumpkin-fig-muffins/