Pumpkin Muffins (Paleo, Sugar-Free, Gluten-Free, Dairy-Free, Keto)

Pumpkin Muffins (Paleo, Sugar-Free, Gluten-Free, Dairy-Free, Keto)

It´s been a while since I haven´t posted, which does not mean that I do not keep cooking and making desserts, the issue is that I haven´t time to do it, I have a lot of compromises at work and then at the house, I wish I could write a post day by day.

But I insist to do it, I really want to be by your side and contribute even a little bit with my recipes and my comments about the nutrients inside them, and how to be healthy.

Pumpkin has real nutritional benefits to us, is a nutrient-dense food that can help lose weight, high in antioxidants (beta-cryptoxanthin, beta-carotene, and alpha-carotene) they have an important role in neutralizing free radicals that can reduce the risk of chronic diseases, including heart and cancer, rich in beta-carotene that our body turns into vitamin A, has vitamin C, B2, E,  manganese, potassium, iron, copper, potassium, fiber to low the blood sugar and it makes you feel full for longer, carbs, protein, lutein and zeaxanthin to protect the eyesight and macular degeneration and is low in calories, also has lesser amounts of others B vitamins, phosphorus, folate, zinc, fat, and magnesium,   Can boost the immune system and increase the white blood cell production, contributes to have stronger bones and reduce fatigue. All these vitamins and minerals grant to have healthy skin, rising collagen production, and protect it against UV rays. 

These muffins are awesome, very savory, and moist, really they have a good texture, packed with protein and a bunch of vitamins, minerals, enriched with coconut and almond flour, turmeric, healthy fats, pumpkin, and butternut squash, could be my next to go recipe for breakfast or dessert,  you can do it as a loaf of bread as well, I did not want them too sweet, so feel free to add more dates or your preferred sweetener.

You can replace the pumpkin for the butternut squash or vice versa, it´s up to you.

Let´s do it!

PUMPKIN MUFFINS (Paleo, Sugar-Free, Gluten-Free, Dairy-Free, Keto)

Preparation Time: 10 minutes

Baking Time: 30 minutes

Total Time: 40 min

The recipe makes 12  muffins

Ingredients:                                                                                            

1. 3/4 cup of pumpkin seeds flour
2. 1/3 cup of coconut flour
3. 1/2 cup raw pumpkin sliced or minced
4. 1/2 cup raw butternut squash sliced or minced
5. 1/2 cup almond flour
6. 2 tablespoons of organic psyllium husk
7. 1 teaspoon of turmeric
8. 2 tablespoons of stevia pumpkin spice syrup or dried pumpkin spice (optional)
9. 5 dates
10. 6 tbsp virgin coconut oil, ghee, avocado oil, or grass-fed butter melted
11. 7 eggs
12. 1/4 cup coconut yogurt or your choice
13. 3/4 teaspoon of Himalayan salt
14. 2 tsp baking powder
15. 1 tsp apple cider vinegar

Instructions:

Pre-heat oven at 350 F.

Grease and line 12 muffin cups with liners.

In a food processor throw the raw pumpkin, butternut squash, and dates until they are broken but not puree.

In a mixing bowl mix well the dry ingredients or add the wet ingredients to the food processor and then the mixed dry ingredients.

Another bowl with the wet ingredients.

Gradually incorporate the dry ingredients into the wet ones until they are well mixed up.

Let it rest for 5 min.

Transfer the batter to the muffins cups, filling up to 3/4 on each one.

Bake between 25-30 minutes or so, or until a toothpick inserted in the center comes clean.

Enjoy breakfast, brunch, or snacks.

Note: They can be refrigerated for one week or be frozen.

Here you can see other savory recipes:


SPICED PUMPKIN SEEDS FLOUR BREAD (Paleo, Gluten-Free, Dairy-Free, Nut-Free)

GLUTEN-FREE SANDWICH BREAD

TARO ROOT-PLANTAIN BREAD (Paleo, Gluten-Free, Nut-Free, Sugar-Free) 

SALTY-SPICED SWEET POTATO BREAD (PALEO, GLUTEN-FREE, SOY-FREE) 

Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda.

If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗