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So.  It has been a very, very long time since I have updated.  There are many reasons for this: work, lack of creative genius, extreme laziness (just to name a few).  But perhaps one of the biggest reasons for the silence has been our significant lifestyle changes since June.

See, the boy had to go gluten-free.  Strike one.  Then we started doing P90X, which ate up 90% of my very limited non-working time.  Strike two.  Then, when P90X didn’t magically make my desk butt disappear, I went paleo.  Strike three.

For those who don’t know, gluten-free baking is a challenge (I’ll get into that in other posts).  And paleo–a diet focused on meats and vegetables to the sacrifice of grains and sugars–isn’t exactly conducive to baking.  But thanks to work getting a little less insane recently, I’ve been able to start experimenting more and have had a number of successes.

When I started this blog, I would have never thought I’d be baking things like today’s recipe, Pumpkin Paleo Muffins. Coconut oil instead of butter? Balderdash! But actually, they are absolutely delicious.  And they make for a great, guilt-free breakfast.  Instead of regular flour, they use almond flour, making them paleo-friendly and gluten-free.  Win-win.

With the fat man rolling his holly, jolly butt through the Macy’s Thanksgiving Day Parade the other day, the holidays are officially here, and I will be making (and sharing) things that are wholly inappropriate for a paleo diet (though pretty much everything I make now is gluten-free, so if you want new gluten-free recipes, stay tuned!).  And I’ve got plenty in the archives that never made it here over the last few months, thanks to hurk.  But in the mean time, put down the turkey leg, wipe the gravy off your face, and try some Paleo Pumpkin Muffins on for size.  I promise you won’t regret it.


Paleo Pumpkin Muffins


  • 1 1/2 cups almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • pinch cardamom
  • 1/8 tsp sea salt
  • 3/4 cup canned pumpkin
  • 3 large eggs
  • 1/4 cup raw honey or agave nectar
  • 2 tsp almond butter
  • 1/2 tsp coconut oil
  • 1/2 to 1 carrot, finely grated
  • 1 tbsp sliced almonds


Preheat oven to 350 degrees Fahrenheit.  Line a 12-muffin tin with paper liners; set aside.

Mix dry ingredients together in a large bowl, blending well.

In a separate, medium-sized bowl, mix together the pumpkin and eggs until smooth.  Slowly add the honey or agave to the pumpkin-egg mixture while stirring (I used agave nectar for the lower glycemic index, but many believe honey is the better option; either will work).  Melt the almond butter in a small bowl in the microwave (should only take 30 seconds to a minute–watch carefully to avoid scorching), then add slowly to the wet ingredients while stirring.  Then melt the coconut oil in a small bowl in the microwave (again, should only take 30 seconds to a minute–watch carefully to avoid scorching), then add slowly to the wet ingredients while stirring.


Add the blended wet ingredients to the dry ingredients and stir until blended.  Fold in the grated carrot (it adds texture and moisture, and really, who doesn’t love carrots in baked goods??). Pour batter evenly into the lined muffin tins.  Bake muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean.  The sliced almonds can either be added during the last five minutes of baking or at the end of baking.  Enjoy with a cup of coffee–I do!

Recipe adapted from Paleo Plan.