Paleo Pumpkin and Carrot Muffins

With a tender crumb, just the right amount of sweetness, and a
delightful hint of 5-spice powder, these paleo pumpkin and carrot
muffins are a crowd pleaser!

A closeup shot of paleo pumpkin and carrot muffins cooling on a wire rack.

One of my favorite meetups ever was a  Paleo
Pop Up Brunch
 that I co-hosted at Departure Restaurant with our
pal, the incomparable Chef Gregory
Gourdet—
a.k.a. the
guy who’s been dominating all the challenges on season 12 of Top
Chef
. (FYI: if you’re not on #TeamGG, I’m sorry, but we
can’t be friends.)

People getting paleo brunch food at a Nom Nom Paleo pop-up at Departure Restaurant in Portland.

We all raved about
the insanely great spread
that GG and his crew served, but
there was one recipe in particular that everyone wanted: GG’s
Paleo Pumpkin and Carrot Muffins.

A collage of the cooking steps to make paleo pumpkin and carrot muffins, a healthy fall treat.

I can’t blame them.

A person removing a paleo pumpkin muffin from the muffin tin and placing it on a wire rack.

These mini carrot cakes are dangerously addictive. With a tender
crumb, just the right amount of sweetness, and a pleasantly
unexpected hit of exotic spice, it’s no wonder the brunch crowd
scarfed down these muffins.

You guys know that I’m not much of a baker. And because I
refuse to tinker endlessly with batch after batch of Paleo baked
goods—my waistline just can’t take it, people—I begged GG to
share his recipe. GG, being awesome, happily agreed to spread the
pumpkin-y, carrot-y love.

A closeup shot of a dozen Paleo Pumpkin Carrot Muffins cooling on a wire rack.

The Secret Ingredient

When he sent me the recipe, what really surprised me was his
secret ingredient: FIVE SPICE POWDER! I know—you’re raising
your eyebrows. But if the guy who’s killing
it on Top Chef Boston
is telling you to use it, you’d be a
dummy not to listen.

Now, grab an apron and let’s start baking!

Makes 12 muffins

Ingredients:

  • 3 large eggs, at room temperature
  • 4 medium carrots, peeled
  • 1½ cups (144 grams) almond
    flour
    , spooned and leveled
  • 1½ teaspoons five spice powder (if you must, you can
    substitute pumpkin spice blend)
  • 1 teaspoons baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • ¾ cup (183 grams) canned pumpkin purée
  • ½ cup (170 grams) local honey
  • 2 tablespoons almond butter
  • 1 teaspoon melted coconut oil, and a bit extra for greasing the
    muffin tin if not using paper liners
  • 1 tablespoon sliced almonds
  • 1 tablespoon toasted pumpkin seeds

Equipment: find all my favorite kitchen tools
here

Steps:

Heat oven to 350°F with the rack in the middle position, and
take your eggs out of the fridge. It’s important that your eggs
are at room temperature when you start blending the liquid
ingredients, or things’ll get chunky.

Line a
muffin tin
with paper
liners
.


A side shot of a muffin tin lined with parchment paper liners

Confession: Even when I make sure the muffin cups are coated
with coconut oil or ghee, my muffins tend to stick. If you don’t
want to use paper liners, you can use
silicone ones
, or just grease the living $%!# out of the cups
and fall to your knees and pray that the muffins release.

Next, grate your peeled carrots by hand or in a food
processor…

A woman is grating carrots in a food processor to make Paleo Pumpkin and Carrot Muffins

…and place the shredded carrots in a doubled piece of cheese
cloth or clean dish towel. (Trust me: paper towels will tear.)

A hand placing grated carrots in some cheesecloth to make Paleo Pumpkin and Carrot Muffins

Gather up the sides of the cloth and wring out the excess carrot
juice…

A hand squeezing cheesecloth-wrapped grated carrots to get the juice out.

…and set the carrot shreds aside.  The final volume of the
shredded carrots should be 1½ cups.

A closeup of the squeezed out grated carrots for Paleo Pumpkin and Carrot Muffins

In a large bowl, whisk together the almond flour, five spice
powder, baking soda, cream of tartar, ground cinnamon, and sea
salt.

A closeup of someone leveling off almond flour in a measuring cup with the back of a butter knife for Paleo Pumpkin and Carrot Muffins

A close-up shot of the grain-free and gluten-free dry ingredients for Paleo Pumpkin and Carrot Muffins

A closeup of a measuring spoon sprinkling salt into a bowl of dry ingredients for Paleo Pumpkin and carrot Muffins

Whisking the dry ingredients for Paleo Pumpkin and Carrot Muffins in a large metal mixing bowl.

In a separate bowl, whisk the eggs well.

Cracking an egg and whisking it in a metal bowl.

Mix in the pumpkin, honey, almond butter, and melted coconut
oil.

Adding canned pumpkin puree and honey to the wet ingredients for Paleo Pumpkin and Carrot Muffins

Adding a spoonful of almond butter and melted coconut oil to the wet ingredients for Paleo Pumpkin and Carrot Muffins

Again, make sure these ingredients are at room temperature, or
the coconut oil will harden and clump up. Not the worst thing in
the world, but definitely annoying when your goal is a smooth
batter.

Mixing the wet ingredients for Paleo Pumpkin and Carrot Muffins with a blue silicone spatula.

Add the wet ingredients to the dry…

Pouring the wet ingredients into a bowl of dry ingredients for Paleo Pumpkin and Carrot Muffins

…and stir until combined.

Stirring the batter for healthy Paleo Pumpkin and Carrot Muffins with a red silicone spatula.

An overhead shot of someone mixing the batter for Paleo Pumpkin and Carrot Muffins until everything is uniform.

Fold in the grated carrots.

A red silicone spatula is folding grated carrots into Paleo Pumpkin muffin batter.

Scoop the batter evenly into the muffin tins, filling them about
¾ full.

A metal disher is placing Paleo Pumpkin and Carrot Muffin batter into a parchment lined muffin tin.

An overhead shot of Paleo Pumpkin and Carrot batter in a muffin tin.

Sprinkle sliced almonds and toasted pumpkin seeds on top before
placing the muffins in the oven.

A closeup of a hand placing pipits and almonds on top of uncooked Paleo Pumpkin and Carrot Muffins

Someone adding sliced almonds and pepitas to decorate Paleo Pumpkin and Carrot Muffins

Bake for about 30 minutes, rotating the muffin tin 180° halfway
through the cooking process.

An open oven door and a muffin tin filled with Paleo Pumpkin and Carrot Muffins

The muffins are done when a toothpick inserted into the middle
comes out clean and the tops feel springy to the touch.

Someone using a toothpick to check if Paleo Pumpkin and Carrot Muffins are ready to take out of the oven.

Cool the tray on a rack for about 5 minutes…

A person carrying a muffin tin filled with Paleo Pumpkin and Carrot Muffins

A shot of Paleo Pumpkin and Carrot Muffins fresh out of the oven.

…and then pop the muffins out and completely cool them
directly on the rack.

A side shot of paleo pumpkin and carrot muffins cooling on a wire rack.

Final step: EAT.

How to store leftover muffins

Store any uneaten muffins in an airtight container in the
refrigerator for up to four days. They freeze beautifully, too! I
try to let chilled muffins come up to room temperature before
taking a bite, but to be honest, I sometimes usually can’t wait
that long. Thankfully, they also taste great right out of the
fridge.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll
also find exclusive recipes on my
iPhone and iPad app,
 and in my cookbooks, Nom Nom Paleo: Food
for Humans
 (Andrews McMeel Publishing 2013) and Ready or
Not!
 (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

 PRINTER-FRIENDLY RECIPE CARD

Paleo Pumpkin and Carrot Muffins

These paleo pumpkin and carrot muffins are dangerously
addictive. With a tender crumb, just the right amount of sweetness,
and a pleasantly unexpected hit of exotic spice, it’s no wonder
that everyone loves these muffins.

  • 3 large eggs (at room temperature)
  • 4 medium carrots (peeled)
  • 1½ cups finely ground almond flour (spooned and leveled)
  • 1½ teaspoons five spice powder (you can substitute pumpkin
    spice blend)
  • 1 teaspoons baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • ¾ cup canned pumpkin purée
  • ½ cup honey
  • 2 tablespoons almond butter
  • 1 teaspoon melted coconut oil (and a bit extra for greasing the
    muffin tin if not using paper liners)
  • 1 tablespoon sliced almonds
  • 1 tablespoon toasted pumpkin seeds
  1. Heat oven to 350°F with the rack in the middle position, and
    take your eggs out of the fridge. It’s important that your eggs
    are at room temperature when you start blending the liquid
    ingredients, or things’ll get chunky.
  2. Line a
    muffin tin
    with paper
    liners

  3. Next, grate your peeled carrots by hand or in a food
    processor and place the shredded carrots in a doubled piece of
    cheese cloth or clean dish towel. (Trust me: paper towels will
    tear.) Gather up the sides of the cloth and wring out the excess
    carrot juice and set the carrot shreds aside. The final volume
    of the shredded carrots should be 1½ cups.
  4. In a large bowl, whisk together the almond flour, five spice
    powder, baking soda, cream of tartar, ground cinnamon, and sea
    salt.
  5. In a separate bowl, whisk the eggs well. Mix in the pumpkin,
    honey, almond butter, and melted coconut oil. (Again, make sure
    these ingredients are at room temperature, or the coconut oil will
    harden and clump up. Not the worst thing in the world, but
    definitely annoying when your goal is a smooth batter.)
  6. Add the wet ingredients to the dry, and stir until
    combined. Fold in the grated carrots.
  7. Scoop the batter evenly into the muffin tins, filling them
    about ¾ full. Sprinkle sliced almonds and toasted pumpkin seeds
    on top before placing the muffins in the oven.
  8. Bake for about 30 minutes, rotating the muffin tin 180°
    halfway through the cooking process. The muffins are done when a
    toothpick inserted into the middle comes out clean and the tops
    feel springy to the touch.
  9. Take the muffins out of the oven. Cool the tray on a rack for
    about 5 minutes and then pop the muffins out and completely cool
    them directly on the rack.
  • Confession: Even when I make sure the muffin cups are coated
    with coconut oil or ghee, my muffins tend to stick. If you don’t
    want to use paper liners, you can use
    silicone ones
    , or just grease the living $%!# out of the cups
    and fall to your knees and pray that the muffins release.
  • Store any uneaten muffins in an airtight container in the
    refrigerator for up to four days. They freeze beautifully, too! I
    try to let chilled muffins come up to room temperature before
    taking a bite, but to be honest, I sometimes usually can’t wait
    that long. Thankfully, they also taste great right out of the
    fridge.

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Paleo Pumpkin and Carrot Muffins
appeared first on Nom Nom Paleo®.

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Paleo Pumpkin and Carrot Muffins