Maple Paleo Pumpkin Muffins

Since I’ve passed my RD exam I’ve had every intention of blogging regularly and posting really awesome pictures of all the cool stuff I’ve been up to. However, that did not happen. As much as I would love to be the dietitian that blogs on a regular basis, I decided, or rather realized that I’m better suited to post when I am feeling most inspired. And maybe if I have a really amazing recipe to share!

After I tackled the hurdle of passing my RD exam, I joined the league of Americans searching for a job. It was definitely a long and arduous process. I obsessively searched Indeed every day, upgraded my LinkedIn to premium and utilized my networking skills to see what I could find. During the internship I couldn’t wait to not have work to do but once I was jobless, I quickly realized I missed the work. I guess it’s true when they say you don’t know what you have until it’s gone.

Thankfully, my hard work and obsessive job searching led to two great opportunities! I am working in a hospital one day a week and will work full-time as an outpatient RD for a medical group in LA (my same job from before my internship)!

I couldn’t think of any better way to celebrate fall and new jobs than pumpkin muffins! These paleo pumpkin muffins were created 2 years ago when I was doing CrossFit and first heard about paleo. While I’m not a die-hard paleo-eater, I do love the way many paleo bloggers create some amazing grain free recipes! While the recipe is not completely paleo (oat topping) you can certainly change some ingredients around to make it paleo!

Ingredients

1 cup almond meal (ground up almonds)
1 cup pumpkin puree (I used Trader Joe’s Organic pumpkin puree)
¼ cup real maple syrup (Vermont Trader Joe’s Maple syrup, you can also substitute honey)
2 eggs
¼ cup crunchy almond butter
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon apple pie spice
½ teaspoon almond extract
½ teaspoon vanilla extract
1 teaspoon baking powder
¾ cup roasted pecans
¾ cup roasted walnuts

Topping

¼ cup unsweetened apple sauce
¼ cup pumpkin puree
1 tablespoon maple syrup
¼ cup oats
1 TBS coconut oil, non-hydrogenated margarine (Smart Balance), or butter

Directions
1) Preheat oven to 350 degrees.

2) Combine all muffin ingredients and mix in a stand mixer.  Be careful not to overmix!

3) Toast walnuts and pecans in a frying pan over medium heat for 3-5 minutes.  Remove from heat and coarsely chop.

4) Add ¾ of chopped nuts to muffin batter.

5) Drop by batter by large spoonfuls into lined muffin cups. Recipe will make approximately 12 muffins.

6) To make topping, combine apple sauce, pumpkin, oats, and remaining nuts.  If using non-hydrogenated margarine or butter melt in microwave and then add to topping mixture.  Spoon a dollop of topping mixture on top of each muffin.

7) Bake in oven on middle rack for 30-35 minutes.  Muffins are done when an inserted toothpick comes out clean.

8) While muffins are cooling, drizzle real maple syrup over each muffin.


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