Pumpkin Spice Raisin Muffins (AIP, Paleo)

I am truly enjoying pumpkin spice season. I know not everyone is a fan but I love pumpkin and the combination of the warm spices really make me love Autumn even more. Autumn is my favorite season even though it is short lived in Northern Canada. I would really prefer if Winter and Autumn switched places and we had 5 months of Autumn and only two months of Winter. Wishful thinking I know, but I am putting it out into the universe just in case!

These muffins are very similar to my Blueberry Lemon Muffins, but instead are flavored with pumpkin, cinnamon, cloves, mace, and ginger. These are perfect for enjoying with a pumpkin spice latte or a warm cup of tea on a brisk Autumn day.

Let me know if you give these muffins a try!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

Print Recipe
Pumpkin Spice Raisin Muffins (AIP, Paleo)
A Pumpkin Spiced Muffin that is AIP and Paleo friendly!
Course dessert, Snacks
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
10-12 muffins
Ingredients
Course dessert, Snacks
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
10-12 muffins
Ingredients
Instructions
  1. Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
  2. Combine the dry ingredients (coconut flour, arrowroot, baking soda, salt, cinnamon, cloves, mace, ginger) in a large bowl.
  3. Combine the wet ingredients (coconut milk, maple syrup, coconut oil, pumpkin puree, apple cider vinegar, and vanilla) in a medium bowl. Whisk until smooth.
  4. Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
  5. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium to melt the gelatin and then whisk until frothy.
  6. Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
  7. Gently fold in the raisins. Spoon the batter into the muffin cups filling them 3/4 of the way full.
  8. Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
  9. Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
  10. Store in the fridge for up to 5 days in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
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There are 6 comments for this article
  1. Lashay Bacorn at 1:27 am

    I do not know if it’s just me or if perhaps everybody else experiencing problems with your website. It seems like some of the text in your posts are running off the screen. Can somebody else please comment and let me know if this is happening to them too? This may be a problem with my web browser because I’ve had this happen previously. Appreciate it

    • Meagen Ashley Author at 2:15 pm

      I use google chrome as a browser and don’t seem to have any issues like that. Not sure if that helps you or not!

  2. Shelley at 1:27 pm

    Would avocado oil be a good substitute for the coconut oil? My dr. says there isn’t good science yet about coconut oils and flours, etc. I had my physical earlier this year and for the first time my cholesterol number was elevated. Not too high, but the only change in my diet was using a lot of coconut oil.

    • Meagen Ashley Author at 8:37 pm

      I don’t believe that the avocado oil would behave the same way as the coconut oil. Perhaps you could try palm shortening instead or lard?

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