I know, I know. “Pumpkins aren’t in season.” Whatever… YOU can make this in the Fall if you’d like. I’ll indulge in my paleo pumpkin muffins (or pancakes) when I’m craving pumpkin, thank you.
Here’s one of the recipes I made during my little hiatus. Hope you enjoy!
Now, before I begin: when I made this the first time, I really wanted pumpkin muffins; so I created this recipe with the intention of definitely making muffins. However, after eating the muffins, it became rather apparent that this mix, as is, would work a lot better for pancakes. The muffins were really light and fluffy, but I prefer my muffins to be a little bit more dense. Pancakes, on the other hand, I prefer airy and fluffy, which is why I think this recipe would work better for that. Either way, you have a choice, and, as always, my recipes are open for interpretation. Add or eliminate ingredients as you wish.
Paleo Pumpkin Muffin/Pancake Batter
- 2.5 cups almond meal
- 1 can coconut milk
- 1 large can pumpkin
- 5 eggs
- 1 cup light agave nectar
- 1 Tbsp baking powder
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- 1 Tbsp pumpkin pie spice (or ground cinnamon, ginger, nutmeg and cloves to taste)
If you’re baking, preheat your oven to 350 degrees F and either grease a loaf pan or prep your muffin liners. If you’re making pancakes, just keep reading…
In one bowl, mix your dry ingredients. In another bowl, combine your liquid ingredients.
Slowly, add your dry ingredients to your wet ingredients (make sure to thoroughly mix).
If you’re baking, pour/spoon mixture into your loaf pan or muffin liners, respectively. Place in oven and bake until an inserted toothpick comes out mostly clean.
If you’re making pancakes, put a little butter on a griddle and let it heat up. Using either a ladle or a measuring cup, spoon your mixture on the griddle. Flip over when the pancake is halfway cooked.
Variations: Add nuts!