PALEO WHOLE30 PUMPKIN MUFFINS WITH PECAN STREUSEL

PALEO WHOLE30 PUMPKIN MUFFINS WITH PECAN STREUSEL
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PALEO WHOLE30 PUMPKIN MUFFINS WITH PECAN STREUSEL

PALEO WHOLE30 PUMPKIN MUFFINS WITH PECAN STREUSEL

During the fall and winter pumpkin is an integral part of my Paleo Whole30 lifestyle.  I use pumpkin in pies, muffins, and as a side dish for dinner, topped with a dollop of plant-based butter and toasted sunflower seeds.  I find that canned unsweetened pumpkin is far tastier than fresh pumpkin.  It’s also easier to prepare!   While surfing the net I found this delicious looking pumpkin muffin recipe.  I decided to take this recipe, transform it to be Paleo Whole30, and here it is!

 

RECIPE NUTRITIONAL VALUE: Pumpkin is super nutritious, rich in vitamins A, C, and E that help boost our immunity, which is important during winter months.  It’s high antioxidants that neutralize free radicals that can cause chronic disease and may help lower the risk of cancers.  It’s Vitamin A, Lutein and Zeaxanthin may also protect our eyesight.

 

Pumpkin is dense and filling and yet low in calories and therefore may help with weight loss if so desired.

 

RECIPE TASTE PROFILE:  The predominant taste sensation is sweetness.  The date paste gives the muffins a real brown sugary taste.  The raisins have a hint of tanginess, while the toasted pecans add toastiness and crunch.  Delicious.

 

DIRTY-BIRDY WINE PARTNER (For those maintaining a Paleo or Whole30 lifestyle):  Whenever a dish or food has sweetness, a wine with more sweetness is required.  An ounce or two of Tawny Port is ideal!

 

RECIPE:

INGREDIENTS FOR PALEO PUMPKIN MUFFINS WITH PECAN STREUSEL
Get ingredients measured for pecan streusel.

 

PREPARING STREUSEL FOR PUMPKIN MUFFINS
Mix all ingredients together for streusel. Set in refrigerator until needed.

 

USING FRESH DOH FRESH PASTA DOUGH MIX TO MAKE PALEO PUMPKIN MUFFINS WITH PECAN STREUSEL
Place all ingredients in the bowl of a mixer and mix into a smooth DOH batter.

 

Paleo Whole30 Pumpkin Muffins with Pecan Streusel ready to bake.
Using a tablespoon, spoon batter into a 12 cup muffin tin sprayed with avocado non stick cooking spray. Place about 1 teaspoon of streusel on each muffin.

 

Paleo Whole30 Pumpkin Muffins with Pecan Streusel
Bake at 350 F for 40 minutes until took pick comes out clean. Let rest.

 

PALEO WHOLE30 PUMPKIN MUFFINS WITH PECAN STREUSEL USING FRESH DOH
PALEO WHOLE30 PUMPKIN MUFFINS WITH PECAN STREUSEL USING FRESH DOH

FRESH DOH Grain and Gluten Free Fresh Pasta Dough Mix is available at Amazon in the USA and Canada.

FRESH DOH GRAIN AND GLUTEN FREE FRESH PASTA DOUGH MIX
FRESH DOH GRAIN AND GLUTEN FREE FRESH PASTA DOUGH MIX

CLICK LINK TO PURCHASE DOH

https://freshdoh.com/fresh-doh-shop

  • Author: FRESHDOH
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 70 MINUTES
  • Yield: 12 TO 14
  • Category: PALEO WHOLE30
  • Method: BAKING
  • Cuisine: BREAKFAST, BRUNCH, DESSERT
  • Diet: Gluten Free

Ingredients

Streusel Topping:

½ cup FRESH DOH Grain and Gluten Free Fresh Pasta Dough Mix

½ cup plant-based butter or Ghee, melted

½ cup date paste*

1 cup chopped toasted pecan pieces

1/4 teaspoon cinnamon

 

Muffins:

Remaining package of FRESH DOH Grain and Gluten Free Fresh Pasta Dough Mix

1 tablespoon gluten-free baking powder

1 teaspoon baking soda

3 teaspoons pumpkin spice

1-1/2 sticks (3/4 cup) unsalted plant-based butter or Ghee, softened

2 cups date paste**

2 large eggs

1 (15-ounce) can 100% pure pumpkin (I use Libby’s)

1 cup raisins

For Date Paste Recipe Click Link:

https://freshdoh.com/blogs/glutenandgrainfreelifestyle/paleo-whole30-date-paste

Instructions

Preheat the oven to 350°F.

 

Spray a standard muffin pan with non-stick cooking spray.

Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.

 

To make muffins in the bowl of a mixer add all muffin ingredients.  Mix until a smooth DOH forms.  Fold in raisins.

 

Using a tablespoon, transfer the DOH batter to the prepared muffin pan, filling each cup completely full.  Using your fingers, divide the topping evenly over the batter. If you are using a 12 cup muffin tin, you’ll have about 2 to 3 muffins to make for a second baking.  Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.

 

Let the muffins cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

 

Notes

Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving.  To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

 

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

 

 

 

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