Whole30 Pumpkin Muffins
User Reviews
4.9
Whole30 Pumpkin Muffins
Description
Whole30 Pumpkin Muffins begin by softening halved Deglet Noor dates and blending them with canned pumpkin puree, melted coconut oil, and a large egg in a food processor, creating a lightly textured batter. Almond flour and coconut flour provide gluten-free structure, while pumpkin pie spice, baking powder, baking soda, and salt add lift and warm flavor typical of fall-themed baking. The batter is spooned into coconut oil-greased muffin cups and optionally topped with chopped pecans for added crunch.
Baked initially at a higher temperature to help set muffin shape, then lowered to finish baking, the muffins develop a moist interior with the natural sweetness of dates balancing the pumpkin’s earthiness and spices. A toothpick test confirms a cooked center. Cooling in the pan allows the muffins to firm up before serving.
These muffins are a good option for those following a paleo or Whole30-style diet seeking a pumpkin-flavored baked good without grains or refined sugar. Pecans add texture but can be omitted or substituted.
Ingredients
- 1 cup dates halved (156 grams, Deglet Noor
- 6 tablespoons pumpkin puree canned
- 2 tablespoons coconut oil melted, plus extra for greasing pan
- 1 egg large
- 1 cup almond flour (100 grams)
- 3 tablespoons coconut flour packed (33 grams
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- pecans optional for topping, chopped
Instructions
- Heat your oven to 375 degrees Fahrenheit and grease a muffin pan with coconut oil.
- Place the dates in a microwave-safe bowl and microwave for 30 seconds, until soft. Add them into a large food processor with the pumpkin purée, coconut oil, and egg, stopping to scrape the sides as needed. The dates won't totally break down, and that's okay!
- Add the rest of the ingredients (except the optional chopped pecans) and process until blended.
- Spoon into 6 muffin cavities (I use an ice cream scoop for rounded tops) and cover with pecans, if desired. Bake for 5 mins. Then, reduce the heat to 350 degrees Fahrenheit and bake another 12 to 16 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan and then enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Muffins
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 305mg | 13% |
| Potassium | 272mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 2378IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
