Sometimes I get frustrated. Sometimes I get frustrated when people want to go meatless and then eat a Boca burger. Why? Because, in my old age, I have become one of those people who believes that if you’re gonna do it, then do it—don’t mess around and eat some processed meatless “chicken” nuggets or “ribs” when the “real” version of those foods are the things you’re supposed to avoid. Really, why eat fake meat when you’re opposed to eating the real stuff?
Before you slam me, just know that I’ve been guilty of this once in a while. Black bean burgers? Tasty as crap. Morningstar “sausage”? Tasty as crap. It’s true.
I’m also guilty of doing the same thing on paleo. Because paleo is all about eating like our bodies were evolved to—like our paleolithic (cavemen) ancestors. (As an anthropologist, how much do I dig this? Like, super.) So, you know, meats and more meats and moar meats, some eggs, and lots and lots of vegetables. For the most part, I am totally complacent with my sauteed broccoli, baked chicken, and almonds. But sometimes you want something else. Something…grainy. Is this how a vegetarian or vegan feels when they eat veggie burgers or seitan medallions?
Anyway, so today, I am deviating from the paleo norm. Yup, this recipe is a grainy imitation. It’s not meant to be eaten every day, but it sure is tasty if you’re craving something cakey and delicious but don’t want to sacrifice your paleo nutrition.
I give you PUMPKIN MUFFINS (generously introduced to me by my friend Mikey!). I shit you not–these are some of the tastiest and most authentic baked goods that I have ever had on paleo. Really. They have been described to me as moist and buttery and I swear to god that Kevin and Leb fought over the last one I gave them. Someone actually looked at me like I was nuts when I said it contained coconut flour, because coconut flour gets a bad rap for making baked goods really dry and icky. NOT SO with these! Try them. Seriously. You’ll see.
Mikey’s Pumpkin Muffins
1/2 cup coconut flour (I use Bob’s Red Mill organic)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp pumpkin pie spice (OR 1/2 tsp ground cloves)
1/2 tsp baking soda
1/2 tsp table salt
1/2 cup(s) canned pumpkin
4 tbsp cold-pressed coconut oil, melted
1/3 cup maple syrup
1 tsp vanilla extract
1/4 cup walnut halves (optional)
1/4 cup dark chocolate pieces (optional)
Preheat oven to 350 degrees.
Mix dry stuff together in one bowl. Put pumpkin in another, add one egg and beat at a time, then the other wet ingredients.
Add dry to wet, mix until mostly incorporated but allow a few small lumps. Fold in nuts and/or chocolate or whatever else you wish to add.
Fill muffin cups 2/3 full of batter (about two small scoops if you have a portioner thinger). Bake for 18-22 minutes, until lightly brown on top and pass the clean toothpick test. Cool on a wire rack.
Because of the high egg content, I recommend storing these bad boys in the fridge if you’re going to have them for a few days (like that would happen anyway!). Just be sure to either warm up the muffins or let them return to room temperature before consuming.
This recipe makes 12 muffins.
For my WW friends, one muffin WITH walnuts is 4 p+.