Pumpkin Paleo | The Ciccarellis

November always brings with it the smell of cinnamon, pumpkins, and baking (at least in our house). After finishing our last fall wedding of 2013 we hunkered down for some much needed us time…which means cooking, watching a movie, and enjoying a sweet treat! Because Erik is a fit nut we try to adhere as much as possible to eat Paleo, which means I almost jumped for joy when I found a recipe online for Paleo Pumpkin Muffins!!! To be honest, many Paleo muffin recipes I’ve tried just don’t cut it, but these are moist, flavorful, and hit the spot with a cup of coffee on a chilly afternoon. To try these and the pumpkin pancakes pictured below check out the recipes under each photo.

Enjoy! ~Erik & Marissa

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*Recipe online from PaleoOMG.com

Pumpkin Chocolate Chip Muffins

Ingredients:

2/3 cup canned pumpkin

1/3 cup maple syrup

1/4 cup melted coconut oil

3 eggs

1 teaspoon vanilla extract

1/4 cup coconut flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon ginger

1/2 teaspoon baking soda & baking powder

pinch of sea salt

1/2 cup chocolate chips

Preheat oven to 350. Mix together wet ingredients (pumpkin, syrup, coconut oil, eggs, vanilla). In another bowl whisk coconut flour, cinnamon, nutmeg, ginger, baking soda & powder, and salt). Combine dry ingredients with wet and mix well. Add chocolate chips. Bake for 35-40 minutes.

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*Recipe from Paleo Indulgences by Tammy Credicott

Gingerbread Pancakes with Cinnamon Syrup

Ingredients:

1/4 cup almond flour

1/3 cup coconut flour

1/2 teaspoon baking soda

pinch of sea salt

1 1/2 teaspoons cinnamon

1/8 teaspoon nutmeg

3/4 teaspoon ginger (I’ll do less next time)

Wet Ingredients:

1/4 cup canned pumpkin (I doubled this because it looked too runny)

5 eggs

1/2 teaspoon vanilla extract

1/4 cup coconut milk (thick)

Mix dry ingredients. Add wet ingredients to dry and mis until completely smooth. Drop onto skillet and flip after about 2 minutes or until brown. Make the syrup by heating 1 cup syrup and 1 cinnamon stick (or 1/2 teaspoon ground cinnamon) in a small saucepan until warm. Serve warm syrup over pancakes.

 

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