OMG it is winter outside. Not really, but it got cold and nasty fast today. I left my house at 4:30 am in shorts and a baseball tee, because ya know, it was a little chilly, but still bearable for shorts. When I walked outside the gym after coaching the 6 am class, it was winter.  And because of that, I’ve been through 4 wardrobe changes so far today – each change taking on more and more clothes than before (except if you count when I got in the Sumner pool today, aka ice bath for 10 minutes today). 

Some of you may wonder why I talk about the weather so much on here. I’ll get more into that in a later, yet upcoming post. 

But who doesn’t love some good comfort food as the leaves fall and the bundling up increases? Speaking of comfort food, I made some pumpkin soup last night for Daniel and me. I’ll share that soon too. Not today thought. 

Today I want to talk about MUFFINS. Because everyone loves a good ole’ muffin, am I right?

I know what some people are thinking right now, and you need to stop. I’m talking about the best kind of muffins – and those are the ones you bake…. in your oven. 

Today I’m going to give you two different variations – one is paleo, and the other involves the gluten free pancake mix from Trader Joe’s. Both contain every white girl’s favs – pumpkin, spices, and dark chocolate. And both are yum. 

I talked a little about this a couple weeks ago, but every now and then I realize that I should be eating more carbohydrates in my diet. If you do them right, carbs are good, people. So, because of that, I’ve been trying to think of quick ways to get more food in, on the go. I’d much rather eat something I’ve baked than fast food. So, I experimented a little bit and made these guys.

I know a lot of you could care less about MACRO (or micro, for that matter) nutrients. And that’s ok. But for those of you who are curious, I did some math in my head (and on my iphone calculator) and broke down those macros for you (and for me). 

The first variation is made with almond meal. However, I wanted an option to give you with less fat. I was curious about this gluten free pumpkin pancake mix I’ve been seeing at Trader Joe’s, and I really just wanted an excuse to buy it. So, the second batch is made with that. I know it comes in a package, so therefore, there is some random crap in it, but who cares? You may like this option better because there is less fat than the first – mostly because the first is made with almond meal.

It’s really up to you. The best part is both variations can be stored in your fridge, and you can eat them whenever. 

Paleo Pumpkin Dark Chocolate Chip Muffins

 

Makes 12 muffins

Prep time: 10 minutes

Cook Time: 22-25 minutes

Total Time: 32-35 minutes

Ingredients:

  • 1 cup coconut flour

  • 1 cup almond meal (we love Trader Joe’s)

  • Pinch of salt

  • Pinch of banking soda

  • 1 tsp cinammon

  • 1 – 1/2 tsp pumpkin spice (we love Trader Joe’s)

  • 1/2 cup pumpkin puree (organic, from can. We love… you guessed it.. Trader Joe’s)

  • 2 eggs

  • 1 tbsp honey (pure, local if you can, but we just use……TJ’s)

  • 1 tbsp maple syrup (guess where we got our’s from)

  • 1/4  cup coconut oil

  • Optional: dark chocolate chips (about 1/4 cup. I used Ghiradelli brand for this because we had some in our freezer)

Instructions:

  • Preheat oven to 350 degrees. 

  • Line a 12 ct. muffin pan with muffin tin liners (is that what they are called? I dunno). No need to spray. 

  • Literally add in all of the above ingredients in the order listed above to a mixer. I added the almond and coconut flour slowly, while the mixer was running. If you don’t have a mixer, just add in all of the ingredients slowly, and whisk occasionally throughout the process. 

  • Equally add concoction to 12 muffin tins. Your mix should be THICK, not liquidy. 

  • Bake 22-25 minutes. 

  • Cool and store in fridge. Now you have a treat to eat on the go. 

**Breakdown per muffin: 18 grams C, 19 grams F, 6 grams P

 

 

TJ’s Pumpkin Pancake Mix Muffins

 

Makes 12 muffins

Prep time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 – 1/2 cup Trader Joe’s Gluten Free Pumpkin Pancake Mix (it’s not even close to being that expensive in the store…FYI)

  • Pinch of salt

  • Pinch of banking soda

  • 1 tsp cinammon

  • 1 – 1/2 tsp pumpkin spice (we love Trader Joe’s)

  • 1/2 cup pumpkin puree (organic, from can. We love… you guessed it.. Trader Joe’s)

  • 2 eggs

  • 1 tbsp honey (pure, local if you can, but we just use……TJ’s)

  • 1 tbsp maple syrup (guess where we got our’s from)

  • 1/4  cup coconut oil

  • Optional: dark chocolate chips (about 1/4 cup. I used Ghiradelli brand for this because we had some in our freezer)

Instructions:

  • Preheat oven to 350 degrees. 

  • Line a 12 ct. muffin pan with muffin tin liners. 

  • Literally add in all of the above ingredients in the order listed above to a mixer. If you don’t have a mixer, just add in all of the ingredients slowly, and whisk occasionally throughout the process. 

  • Equally add concoction to 12 muffin tins. Your mix should be THICK, not liquidy. 

  • Bake 20 minutes. 

  • Cool and store in fridge. Now you have a treat to eat on the go. 

**Breakdown per muffin: 18 grams C, 12 grams F, 3 grams P